Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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 Nutrition

  • 1 12 lbs pork tenderloin
  • 4 slices bacon
  • salt and pepper, to taste
  • 1 (10 1/4 ounce) can tomato soup
  • 12 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.

Reviews

(2)
Most Helpful

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!

Stefanie828 October 12, 2009

I have a recipe like this just a little twist to mine I am going to try yours if you try mine

shnell2cute September 03, 2010

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