This weekend I had the opportunity to go see my six-week old nephew in Denver. In addition to all the snuggle-luvin’ I could manage, I was also able to help my sister-in-law adjust to being a new mom by watching the baby, making a couple of meals and do a little cleaning.
Helping her with her new little guy, made me nostalgic for when my son was born. I was so blessed to have awesome people in my life who brought meals, helped out, or just sat and talked to me when I was home on maternity leave. This week’s recipe comes from my good friend Robin who made this awesome pork tenderloin when my baby boy was six weeks old. (Plus it has bacon – how can that be bad?)
Robin’s Pork Tenderloin
1.5 – 2 lb Pork Tenderloin (On sale at Price Chopper.)
3 strips of bacon (or more depending on you love of bacon.)
1/4 cup soy sauce
1 T. minced onion
1 clove garlic
1/4 cup italian dressing
1/4 cup lemon juice (fresh is best)
1 tsp ginger (fresh is best)
1/2 tsp sugar
Wrap bacon around pork tenderloin. Combine rest of ingredients in a bowl and mix. Pour over bacon-wrapped tenderloin. Cover and bake at 300 for 2 hours.
Serve with fresh green beans (also on sale at Price Chopper) and a baked potato. Enjoy.