Roast Pork Tenderloin and Tangy Tomato Sauce

pork tenderloin with bacon
Diana Rattray
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: Serves 4 to 6

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.

The tomato sauce adds unexpected tangy flavor to the mild pork.

It's important to remove the thin layer of silverskin. The silverskin 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.

See Also

Pork Tenderloin With Herb and Mustard Butter​​

Fried Bacon and Panko Pork Tenderloin Medallions

What You'll Need

  • 2 slices bacon
  • 1 to 1 1/2 pounds pork tenderloin
  • 1/3 cup chopped onion
  • 1 tablespoon butter or margarine
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons chopped sweet pickle or sweet pickle relish
  • 2 tablespoon vinegar
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon sugar

How to Make It

  1. Heat the oven to 350 F.
  2. With a sharp knife, remove the silverskin from the pork, along with any excess fat.
  3. 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 about 155° F (no less than 145° F. ​  See Meat Temperature Chart
  4. Remove from the oven; cover loosely with foil and let the pork tenderloin rest for 5 minutes.
  1. In a saucepan over medium-low heat, melt butter. Cook chopped onion in butter until tender; add tomato sauce, sweet pickle, vinegar, parsley flakes and sugar. Simmer, uncovered, for 10 minutes.
  2. Serve the sauce with the sliced pork tenderloin.

How to Remove the Silverskin

To remove the silverskin, use a sharp knife. Insert the tip of the knife under the silverskin 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 silverskin you first slid the blade under and move the knife carefully down the length of the silverskin, keeping it at the upward angle. Once the silverskin is removed from one end, go back to the first 1/2 inch and remove that. 

Reader Comments

"The sauce and the bacon were a big hit with both myself and my family. Very easy to make and the ingredients are items you have around the house. Went really well with mashed potatoes (with shredded cheese) & corn." Titan

"I was looking for a quick dinner and this fit the bill! I would recommend one more piece of bacon but that is because my kids (ages 13 and 17) love bacon and wanted more in their servings. Note that my cooking time was more than 35 minutes. It took a total of 50 minutes but I am high altitude (6500 feet)." Trish

"This easy recipe turned out perfect! My family and I loved the sauce with the pork. This recipe is great for your family or a dinner party. Enjoy!" E.C.

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