Roast Pork Tenderloins

• 2 large or 4 small tenderloins
• 2/3 c. soy sauce
• 1 heaping Tbsp. grated onion
• 1 clove garlic
• 1 Tbsp. tarragon vinegar
• 1/4 tsp. cayenne pepper
• 1/2 tsp. sugar
• hickory smoked bacon (enough to wrap meat)

1. Make a marinade of all ingredients except meat and bacon.
2. Tie the tenderloins to form the meat in as even thickness as possible. If one tenderloin is large enough to be used alone, then fold over this end.
3. If using 2 small tenderloins, tie them together.
4. Pour marinade over meat, cover and refrigerate overnight, turning several times.
5. When ready to cook, drain marinade and reserve. Wrap meat with bacon, securing with toothpicks.
6. Place in pan on rack; pour marinade over.
7. Roast at 300u0b0, uncovered, for 1 3/4 hours.
8. Baste every 15 minutes.
9. Serves 6 to 8.

tenderloins, soy sauce, onion, clove garlic, tarragon vinegar, cayenne pepper, sugar, hickory smoked bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500341 (may not work)