Recipe by mollypaul
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.
Top Review by Stefanie828
I just made this for my family and they loved it! I used the tomato soup, not the milk. Also used extra thick bacon. Definitely something I will be making again. I want to give this recipe a 5-star review but with all the fat from the bacon and pork I just couldn't. I'm thinking next time I'll wrap the bacon extra tight and put the pork on a broiler pan, then spoon the tomato soup over it while cooking. Thank you SO MUCH for posting!
- 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