Bacon Wrapped Pork Tenderloin
1 pork tenderloin, cleaned and trimmed
3 slices of bacon
1 tablespoon of garlic powder
1 teaspoon of Lawry's Seasoned Salt
1 teaspoon dried crumbled leaf basil
1/2 teaspoon dried crumbled leaf oregano
1 teaspoon black pepper
Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin. Wrap pork with bacon and secure with toothpicks.Take your olive oil and coat well. Place in a 9x13 pan and bake uncovered in a 375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°. Make sure the bacon is really done. Remove and wrap in foil. Let stand for 10 minutes before slicing. This pork tenderloin recipe serves 2 to 4.
Warm Pineapple Relish
half a fresh pineapple, chopped or 1-15 oz can pineapple chunks
1 small onion, chopped
1 Tbs butter
1/3 C brown sugar
In a large skillet, over med heat, melt butter and add onion. Cook until onions are translucent. Add pineapple and any juice from the cutting board. Take a potato masher and smash the pineapple a bit, to release more juice. Add in brown sugar and mix until it has melted in with the pineapple and onion. Simmer until sauce thickens quite a bit, about 10 minutes. Take off heat and serve warn.