Friday, August 15, 2014


This is one of those recipes I found somewhere and set aside, but kept peeking back at it now and then.  I finally ran out of reasons not to try it and am kicking myself for not trying it sooner. The changes I made for an even better flavor in our opinion.

2 pound pork tenderloin
4 tablespoons low sodium soy sauce
4 tablespoons reduced-fat JIF creamy peanut butter
2 teaspoons crushed red pepper flakes
4 cloves garlic, minced
1/2 cup mango chutney apricot pineapple jam
6-8 slices bacon**
  • Preheat oven to 375 degrees.
  • Combine soy sauce, peanut butter, red pepper flakes and garlic, mixing well.
  • Using a heavy duty cookie sheet or roasting pan line it with heavy duty foil.
  • Spray with pure. Arrange bacon slices.
  • Spread 1/4 of mixture over bacon slices.
  • Top with tenderloin.
  • Spread remaining sauce on top and sides.
  • Wrap bacon slices up and over securing with toothpicks.
  • Roast, uncovered for 45 minutes.
  • Brush evenly with jam and bake for an additional 15 minutes.
  • Turn off oven and let rest 10 minutes.
  • Slice and serve.
**I bought my tenderloin at costco and instead of being a whole tenderloin it was 2 halves. So I used bacon slices to wrap it as a whole and that addition made a fantastic difference.

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