1/2 pound bacon
2 tablespoons vegetable oil or cooking spray
2 large onions, chopped
2 tablespoons prepared horseradish
2 teaspoons prepared horseradish
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon dried minced onion
3 bay leaves
1 pound pork tenderloin
Heat oil in a sauce pan or Dutch oven over medium heat. Saute bacon for about 5 minutes, but do not remove bacon. Stirring well, pour in vegetable oil or water. Bring to a rapid boil, then reduce heat and simmer 12 minutes. Stirring constantly, bring olive oil, white wine vinegar, onion, bay leaves, pork, and wine to a quick simmer. Serve over ribs or carving.