Monday, May 11, 2009

Bacon Wrapped Pork Tenderloin

With the last post being said, yesterday was Mother's Day. I have had sick kids all week so I hadn't been to the store and my husband felt obligated to cook dinner since it was Mother's Day. We had very little on hand, other than a Pork Tenderloin. We wanted to try a different recipe and he came across this one. It was very easy as well and very good. In fact, we like it better than the one I just posted. I'm actually looking forward to left-overs tonight!

Bacon Wrapped Pork Tenderloin

1 Pork Tenderloin cleaned and trimmed
3 slices of bacon (we used enough to cover the entire tenderloin)
1 Tbs. garlic powder
1 tsp. Lawrys seasoned salt
1 tsp. dried crumbled basil leaf
1 tsp. dried crumbled oregano leaf
1 tsp. black pepper
Olive oil

Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin. Wrap pork with bacon and secure with toothpicks. Take your olive oil and coat well. Place in a 9 x 13 pan and bake uncovered in a 375 to 400 degree oven for 45 to 60 minutes, or until pork reaches about 155 degrees. Make sure the bacon is really done. Remove and wrap in foil. Let stand for 10 minutes before slicing.

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