1. 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.
2. Remove pork from marinade and wrap bacon slices around them, securing with toothpicks. Return to the marinade an refridgerate for 2 more hours.
3. Preheat oven to 400.
4. Remove pork pieces from marinade and place on a rack placed over a baking pan. Discard marinade.
5. Roast for 25 minutes, until center of pork reaches 155? and the bacon is crispy.
This one needs a little tweaking.
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4|
|Calories from Fat: 206 (51%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 101.4mg||31 %|
|Sodium 918.2mg||32 %|
|Potassium 669.6mg||18 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 19.7g|
|Protein 29.1g||42 %|
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Calories per serving: 404
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