© Copyright 1995-2016, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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¼ cup honey
2 tablespoons dark molasses
2 tablespoons sriracha
½ cup soy sauce
2 tablespoons orange marmalade
2 tablespoons grated ginger
1 pound pork tenderloin, cut on the bias into 6 pieces
6 slices bacon, trimmed of excess fat
Whisk marinade ingredients together. Trim all the fat and silverskin off the tenderloin. Pour the marinade in a small shallow bowl just large enough to hold the pork in a single layer. Place pork in marinade and refridgerate for 2 hours.
Remove pork from marinade and wrap bacon slices around them, securing with toothpicks. Return to the marinade an refridgerate for 2 more hours.
Preheat oven to 400°F.
Remove pork pieces from marinade and place on a rack placed over a baking pan. Discard marinade. Roast for 25 minutes, until center of pork reaches 155°F and the bacon is crispy.