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Baked Tenderloin of Pork

Ann Stanosheck Galles

  • 3 – 1 lb pork tenderloin rolls
  • 3 strips bacon
  • ½ C soy sauce diluted w/ � C water
  • 1 T grated onion
  • 1 clove garlic, minced
  • 1 T vinegar
  • ½ t cayenne pepper
  • ½ t sugar

Wrap bacon around each tenderloin. Secure w/ toothpicks. Mix ingredients and pour over meat. Marinate � hours, turning meat once. Bake uncovered at 300 degree oven w/ marinade for 2 hours. Baste frequently. Lay pork on platter, remove toothpicks, slice thickly. Serve with juices.

This recipe was handed from Betty Fitzsimmons Seymour. We shared recipes while spending a weekend in Madison with Betty and Gary and with my sister and brother-in-law, Mary and Bob Furno.

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