Roast Pork Tenderloin and Tangy Tomato Sauce

pork tenderloin with bacon
Diana Rattray
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: 1 Tenderloin (4 to 6 Servings)
Ratings

This easy, lean pork tenderloin is wrapped in bacon and served with a tangy tomato sauce. The bacon adds some fat to the lean tenderloin, which serves to keep the meat juicy while adding flavor. Feel free to double the bacon to ensure everyone has some in their portion of pork.

The tomato sauce, relish, and vinegar blend adds unexpected tangy flavor to the mild pork.

It's important to remove the thin layer of silver skin. The silver skin is the thin connective tissue covering the tenderloin. It should be removed because it is tough and doesn't dissolve the way fat deposits dissolve. See the tips for instructions.

The pork goes well with baked or mashed potatoes, or serve the pork tenderloin along with rice or noodles.

What You'll Need

How to Make It

  1. Heat the oven to 350 F.
  2. With a sharp knife, remove the silver skin from the pork, along with any excess fat.
  3. Peel the onion and chop it finely; set aside.
  4. Arrange bacon slices over pork tenderloin. Place tenderloin on rack in a shallow roasting pan. Tuck thin end of meat under. Roast, uncovered, for about 25 to 35 minutes, or until internal temperature is at least 145 F.  To check for doneness, use a reliable instant-read thermometer inserted into the center of the thickest part of the pork.
  1. While the pork cooks, melt the butter in a medium saucepan over medium-low heat. Cook the chopped onion in the butter until it is tender and translucent. 
  2. To the cooked onion, add the tomato sauce, sweet pickle, vinegar, parsley flakes and sugar. Simmer, uncovered, for 10 minutes.
  3. Remove the pork tenderloin from the oven; cover it loosely with foil and let it rest for 5 minutes.
  4. Serve the pork tenderloin sliced with the sauce.

How to Remove the Silverskin

  • To remove the silver skin, use a sharp knife. Insert the tip of the knife under the silver skin about 1/2 inch from the end. Angle the blade of the knife slightly upward so you won't be cutting into the meat. Hold on to the piece of silver skin you first slid the blade under and move the knife carefully down the length of the silver skin, keeping it at the upward angle. Once the silver skin is removed from one end, go back to the first 1/2 inch and remove that. 
Nutritional Guidelines (per serving)
Calories 182
Total Fat 9 g
Saturated Fat 3 g
Unsaturated Fat 4 g
Cholesterol 49 mg
Sodium 156 mg
Carbohydrates 6 g
Dietary Fiber 1 g
Protein 18 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)