Pork tenders are versatile and virtually foolproof. They’re lean, trimmed, and quick-cooking. No matter how you decide to prepare them, just about the only way to goof up is to overcook the tenders and dry them out.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Wrap the bacon strips around the tenderloin and secure with toothpicks. Place in a plastic storage bag. In a small bowl, mix together the soy sauce, onion, and garlic. Pour over the pork, squeeze excess air from the bag, and seal tightly. Marinate overnight in the refrigerator. Preheat a broiler or set up a grill. Remove the meat from the marinade. Position about 4 inches from the heat source and broil or grill for 7 minutes. Turn the tenderloin and cook for 7 minutes more. Turn a final time and cook for about 4 minutes, until the meat has reached an internal temperature of 150 degrees. Remove to a cutting board and let sit for about 5 minutes before slicing. Pour natural juices, if any, over the sliced tenderloin and serve.
