On Sunday it didn’t get above 0°C all day and yet the sun was blazing hot through our windows and I had to open the balcony door as it was boiling in our living room. It was, in fact, an absolutely gorgeous day with little or no cloud, but pretty cold. I guess the winter has set in though and warmer clothing will definitely be required from now on.News story on CBC shows a video of 1,000 dolphins (not sure how they counted them) swimming alongside a BC ferry crossing the strait of St. George. Quite an incredible sight. I heard someone (possibly the captain) saying the Bonito were running.
I was reminded on Saturday that next weekend I am going with friends to a production of M*A*S*H in Elora which is some distance
away. Matt is NOT going. A friend of mine is very involved in the production and as she is semi-professional I think it will be a great show. The last one I saw which she directed was excellent. I used to love the programme on TV although this production will be like the movie I gather. We are actually going for the matinée on Sunday afternoon and planning to have lunch first.I picked up this recipe on Facebook and decided it would be one we would enjoy, we always keep port tenderloins in the freezer. It was just called Pork Tenderloin, but I think I might change the name to Bacon Wrapped Pork Tenderloin, don’t you think it looks delicious?
Bacon Wrapped Pork Tenderloin
3 lbs Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 lb Bacon
¾ cups Soy Sauce
1 Tbs Minced Onions
½ tsp Garlic Salt
1 Tbs Wine Vinegar Or White Vinegar
¼ tsp Salt
1 dash Pepper
¾ cups Brown Sugar
1. Wrap the tenderloin pieces in bacon. Place in an 8 1/2? x 11? pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight. Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
Source: Facebook
Have a great day
![Jo_thumb[2]](http://lh3.ggpht.com/-jDHMqipKSnA/UnbzM8BJyjI/AAAAAAAAavQ/MmFmnWae7i8/s1600-h/Jo_thumb%25255B2%25255D%25255B4%25255D.png "Jo_thumb[2]")
0°C??? Yikes!!! My family was complaining that it was cold and it was only 72°C. I guess my husband is right, we really don't know cold.
ReplyDeleteYes, the Bacon Wrapped Pork Tenderloin looks delicious! Plus, I just circled bacon on sale in my grocery flyer :-) Have fun at the M*A*S*H show.
0°C is nothing in a Canadian Winter, quite warm in fact.
DeleteIn that case you will probably try this recipe before I do. Should have fun at MASH.
That was inredible with so many dolphins! I would think they would be hard to count. The MASH producion souds fun, and the recipe looks tasty!
ReplyDeleteI don't see how they could possibly count them. MASH should be good. I will obviously let everyone know on Monday.
DeleteThe recipe looks delicious. I'll put it with my other bacon wrapped 'specials' recipes. Heavily into dates stuffed with blue cheese and wrapped with bacon/parma ham at the moment LOL
ReplyDeleteSaw a recipe the other day for figs stuffed with goat cheese which I thought sounded good. I should find it. I like the sound of your recipe, I would eat it, Matt probably would not.
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