Quick and Easy Sunday Dinner

What is it about Sundays? Something about that day really challenges me, menu-wise. Of course, it doesn’t have to, and that is what this post is about. You can throw this in the oven on Saturday, or even on Friday or Thursday, and just slice and warm it on Sunday. Served with some fruit, stir-fried veggies and rice it is a really easy and yummy meal. Or you could serve it with cheese grits and a salad with maybe a sweet potato biscuit on the side. The only thing to note is that the sauce is quite salty so make sure not to reduce it down too far.

(I got this recipe from my friend Marne who in turn got it from Maggie. So, now that y’all know from whence it came I’m sure you’ll be even more likely to give it a go!)

Try this, it’s great!

Bacon-Wrapped Pork Tenderloin

2 – 3 pounds pork tenderloin
bacon
1/4 t. cayenne pepper
1/2 cup sugar
1/2 cup soy sauce
1 T. grated onion
1 minced garlic clove
1T. vinegar (cider vinegar or natural rice vinegar)

Preheat the oven to 300 degrees. Wrap the pork tenderloin(s) with the bacon. (I like to use thin bacon for this recipe.) Mix the remaining ingredients in a small bowl or measuring cup. Put the pork in a 9 x 13 (or similarly-sized pan). Pour the liquid over the pork. Bake for approximately 1 1/2 hours, turning once during baking. Please note that the baking time is only approximate. If you have a larger tenderloin it will take longer or for 2 smaller tenderloins the cooking time might need to be reduced. You just have to watch it there at the end. Pork is so lean and can easily be overcooked. I always make this in a broiler safe pan so that I can use the broiler to crisp up the bacon near the end. If you want to do this too, just make sure to pour off the cooking liquid before broiling. I usually boil the cooking liquid down a little in a saucepan on the top of the stove to thicken it slightly before serving it alongside the pork.

Happy Sunday, everybody!