The Pioneer Woman Tasty Kitchen
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Jill’s Pork Tenderloin

2.50 Mitt(s) 2 Rating(s)2 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 5

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Level: Easy

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Description

Mouthwatering deliciousness is this pork tenderloin recipe. I can’t describe just how good it is.

Ingredients

  • 3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
  • 1 pound Bacon
  • ¾ cups Soy Sauce
  • 1 Tablespoon Minced Onions
  • ½ teaspoons Garlic Salt
  • 1 Tablespoon Wine Vinegar Or White Vinegar
  • ¼ teaspoons Salt
  • 1 dash Pepper
  • ¾ cups Brown Sugar

Preparation

Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.

Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

8 Comments

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Susan on 1.19.2015

This recipe always gets compliments when I serve it.
Sometimes I wrap it in bacon, but most times I leave the bacon out all together. It’s still delicious and healthier. Since our grocery stores seem to put 3 tenderloins in a package I cook three in the same recipe as above. Great for leftovers and it makes good sandwiches.
I do cook the meat in the marinade, but for 1 and 1/4 hours at 300. I leave out the salt, use real garlic (instead of garlic salt) and low sodium Soya Sauce. The first time we tried it I cooked it for 2 to 2 1/2 hours and it was too dry. We also do it on the BBQ in the summer.

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Sue R on 1.16.2015

okay- definitely not cooking pork tenderloin for 3 hours! 1 hour max! But have others cooked it in the marinade? instructions don’t say, but it made a lot of marinade. I ended up draining the marinade out and I will baste with it but the bacon should prevent meat from drying out. Any thoughts or an updated recipe with better cooking time and clearer instructions?

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Liz on 12.11.2014

Cook time is 1.5 hrs. MARINATING is 2-3 hrs

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KIM SAVAGE on 3.1.2014

The cooking time & temp was fine….probably should have got it out closer to 2-2 1/2 hours, but I forgot & left it in just over 3 & the meat wasn’t burnt, but there was no liquid left…it had burnt. The meat was very tender though…fell apart as we tried to cut it. It just had entirely too much soy & left my meat tasting fermented. I may try again with just a TB or so of soy with some soda pop as the liquid….dr. pepper or coke & leave out the brown sugar.

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Nadine Zudoffsky on 3.2.2013

made this and had calls for more! Best pork tenderloin recipe ever.

2 Reviews

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KIM SAVAGE on 3.1.2014

I did not care for this marinade at all. WAY too much soy sauce & sodium and it left the meat tasting like beer….horrible wang (sour, rancid, fermented taste) to it.

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5galsandadad on 10.23.2011

The marinade was very tasty. I omitted the salt and garlic salt and just subbed with garlic. I think I cooked it too long (almost 3 hours) it was very dry. Kids liked the flavor as did hubby. Just a little too dry. I will reduce cook time to 2 hours next time. What size pieces should this cut into? Medallions? Thanks!

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