Baked Pork Tenderloin

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.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  pork tenderloin
• 4  slices bacon
•  salt and pepper, to taste
• 1 (10 1/4ounce) can  tomato soup
• 1⁄2 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.