| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork Tenderloin |
| 12 |
|
Slices bacon |
| 6 |
|
Slices of an onion |
| 6 |
|
Slices – thick tomatoe |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Cut the tenderloin into 6 medallions, (I cut it on an angle to make the
circumfrence wider) Cross 2 slices of bacon and put pork in the middle.
Sprinkle some salt and pepper on it. then lay the tomatoe on top of that.
more salt and pepper. then the onion, more salt and pepper. Bring up the
sides of the bacon and secure with a toothpick or skewer. Put the 6 bundles
in a 13 x 9 baking pan and cover with aluminum foil. Bake at 350F for 30
min. Uncover and bake 30 more min.
I served spanish rice and green beens almondine (Birds Eye frozen
:) )
It was so good and easy to make I cant wait for dinner tonight - leftovers.
Now this was pretty greasy so next time I make it I'm going to try smoked
turkey bacon. Hope its as good.
Well enjoy it!!!!!
Sue
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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