Bacon Wrapped Pork Tenderloin

It's tradition at our house when Alabama plays Arkansas, we enjoy PIG! at halftime. Today's menu included thick cut bacon wrapped pork tenderloin. The bacon seals in the great juiciness of the tenderloin and crisps up nicely during the final 10 minutes or so of cooking.

1 pork tenderloin (1 - 2 pounds)

1/2 lb. thick sliced bacon

2 cups dark brown sugar

1 cup soy sauce

1 t. ground ginger

couple of grinds black pepper

1 t. dried red pepper flakes

Mix brown sugar and soy sauce in a bowl. Add ginger, black pepper and red pepper flakes. Pour into a 1 gallon zipper seal bag. Place tenderloin into marinade and put in refrigerator  for at least 3 hours or overnight.

 

Preheat oven to 375 degrees. Remove tenderloin from marinade and place on a rack in a roasting pan. Wrap bacon slices around tenderloin until completely covered. Secure with toothpicks if needed.

Using a basting brush, add additional marinade over bacon slices. Place in oven and cook for 35 - 45 minutes. Every 10 minutes or so brush with additional marinade. Cook tenderloin until internal temperature reaches 170 degrees.

Let rest for 10 minutes before slicing.