Ann Stanosheck Galles
- 3 – 1 lb pork tenderloin rolls
- 3 strips bacon
- ½ C soy sauce diluted w/ ï¿½ 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 ï¿½ 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.