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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A delicious pork recipe from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. *Variation: substitute 1 3/4 cups milk for the tomato soup and water. Ingredients:
1 1/2 lbs pork tenderloin |
4 slices bacon |
salt and pepper, to taste |
1 (10 1/4 ounce) can tomato soup |
1/2 cup water |
Directions:
1. Preheat oven to 350°F.
2. Cut tenderloin in 1 slices and wrap each piece with a strip of bacon; fasten with a toothpick.
3. Place meat in a baking pan and season with salt and pepper.
4. Mix soup and water; pour over meat.
5. Bake uncovered for about an hour.
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