Tuesday, August 2, 2011

Bacon on Bacon

The running joke while we were shopping at the Dewitt Wegmans this weekend was "how many pork products can we get in our cart?" The answer is three. How many did we cook with tonight? Two. This was a staple in high school that Dad made all the time and I'm not quite sure why the Dork and I haven't keeled over from a heart attack yet. And for those of you that keep track of these things (Grandma Nancy!), I did use the reduced sodium bacon and serve it up with some Farmer's Market Squash Saute!
Dad's Bacon Wrapped Pork Tenderloin
(from the kitchen of Papa Peterson)
1 pork tenderloin
4-5 strips of bacon, cut in half
Salt, pepper and garlic powder to taste
1. Sprinkle on the desired amount of salt, pepper and garlic powder.
2. Wrap the tenderloin in bacon. I just use half strips and tuck it underneath.
3. Cook for 30 minutes at 425 degrees.

I'm pretty sure I heard some declarations of undying love in between the very manly sounds of shoveling pork products into one's mouth.


  1. Good catch. No one else would appreciate that like you!