Pork Tenderloin wrapped in Bacon by CK
3 pounds Pork Tenderloin, Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
Baked Brie with Pastry by BDM
¾ c flour
¼ c butter, softened
One 3 oz. pkg cream cheese, softened
In a mixer bowl combine above ingredients. Beat at low speed, scraping bowl often, until mixture leaves the sides of bowl and forms a ball. Divide dough into fourths; wrap in waxed paper. Refrigerate 30 to 60 minutes. On a lightly floured surface roll one quarter out to 1/8 inch thickness.
Center 4.4 oz. round Brie cheese on bottom layer, roll out next quarter for top.Use cold water to moisten the edges of the dough, pinch to seal. Repeat for second 4.4 oz. round of cheese. Brush tops with egg white. Bake at 400 degrees for 15 to 20 minutes until golden brown. Let stand for 30 minutes. Cut into small wedges and serve with apple slices and crackers