1 cup teriyaki sauce
1 cup peach preserves
2 pork tenderloins
8 slices of bacon
Plain wooden toothpicks
1 tablespoon cold butter (optional)
Whisk together teriyaki sauce and peach preserves. Take half of the sauce and put it in a container. Cover and refrigerate. Pour the other half of the sauce over the tenderloins. Marinate pork covered in the fridge for up to 24 hours.
Before roasting preheat oven to 400 degrees. Remove tenderloins from marinade and wrap each with 4 slices of bacon. Secure with toothpicks if needed. Put pork in a large roasting pan and roast 35 to 50 minutes or until the pork reaches an internal temperature of 145 degrees. Remove from oven and let rest covered with foil 10 minutes before slicing.
While pork is resting, take that extra sauce you have in the fridge and heat in a saucepan. Simmer for a few minutes. Remove from heat and whisk in cold butter. Spoon sauce over sliced pork.
Recipe from Festival Foods.