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Brown Sugar Pork Tenderloin

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3 lbs pork tenderloin (a package of 2)

1 lb bacon

3/4 C soy sauce

1 T minced onions

1/2 tsp garlic salt

1 T white or wine vinegar

1/4 tsp salt

1 dash pepper

3/4 C brown sugar

 

                 Cut the tenderloins in half.   Wrap the tenderloins in bacon.  Place in an 8.5 x 11 pan.  Poke holes in meat with a fork.

                 Combine remaining ingredients in a small bowl.  Pour marinade over meat.  Refrigerate, uncovered, 2-3 hours or overnight.

                 Bake in a 300 degree oven for 2-3 hours.  If the bacon begins to burn, cover with foil halfway. 

                 Remove from oven, cut into small slices allowing the meat to absorb the excess juices in the pan.  Serve!

 

My friend Mary served this at a casual dinner — it was delicious.  And I served it for Sunday lunch … yummy!

Enjoy!

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About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keller Williams Redstick Partners 8686 Bluebonnet Blvd. Baton Rouge, LA 70810 225-768-1800 Each Office Independently Owned and Operated

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