Friday Night Eats - Mock Armadillo

My husband was on the road all week for work so I didn't want to do our traditional Friday night frozen pizza.  (It's actually from a bakery that makes them fresh and sells frozen, WAY better the ones at the grocery store).

Mock Armadillo (as my friends call it). 

Photos prior to baking as once baked - picture piranhas skeletonizing a cow. You take a mixture of half low sodium soy sauce and half real maple syrup. Fillet a pork tenderloin (one that lengthwise would fill a bread pan) or two and marinate all day in the mixture, enough to cover.
About 3 hours before dinner, slice some green onions and a carrot into tiny matchstick-sized slivers and saute in a little olive oil with a clove of garlic. Add a twist of ground pepper but do not add salt as the soy sauce has enough already. Veggies should be starting to soften but not limp.

Remove meat from marinade, unfold the meat, stuff with veggies (amount up to you, I use about 1/2 cup uncooked per tenderloin, "seasoning" as opposed to "filling"). \

Wrap in raw bacon and secure with toothpicks.

Pour some of the leftover marinade over the meat and bake, loosely covered with foil, in bread pans in a 200-degree oven for 2 1/2 to 3 1/2 hours. (aim for 45 minutes per pound for each individual tenderloin adding 15 minutes to the total baking if you're baking two in the oven).

Serve over bread stuffing, or rice after pouring off remaining marinade. The recipe came from a good friend from Arnprior Canada who works for Canada's equivalent of DOD who shared when they visited my home.