4 slices bacon
2 tablespoons vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup soy sauce
1 tablespoon garlic powder
1 tablespoon Worcestershire sauce
1 teaspoon dried sage
25 squares pork tenderloin
4 tablespoons soy sauce
4 tablespoons vegetable oil
Place bacon in medium, nonstick skillet. Cook over medium high heat until evenly brown. Remove bacon, crumble, and set aside.
Place oil in large skillet. When oil is hot, add cream of mushroom soup, soy sauce, garlic powder, Worcestershire, sage, pork, and soy sauce. Bring to a simmer, stirring occasionally, until bacon is crispy and pork is evenly brown.
Remove from heat. Pour cream sauce over pork. Bake 45 minutes in preheated oven. At this point of the cook, remove ribs from pan. Cover, and place in oven for 15 minutes.
Remove ribs from oven. Cover, and turn ribs over to flip them onto plates. Continue cooking 45 minutes in oven, basting frequently with oil.
Remove ribs from the oven. Brush the marinade over all as soon as possible, covering completely. Let stand 5 minutes before slicing. Cook 15 minutes in oven, basting occasionally with 2 tablespoons water.