Bacon-Herb Wrapped Pork Tenderloin

Photo by Gayle F.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1

    head garlic, top sliced off

  • 2

    tablespoons olive oil

  • 2

    pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat

  • Salt and freshly ground black pepper

  • 1

    tablespoon chopped fresh rosemary leaves

  • 12

    fresh sage leaves

  • 1

    tablespoon chopped fresh thyme leaves

  • 12

    (1/4-inch thick) slices bacon

  • 2

    tablespoons olive oil

Directions

Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl. Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine. Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

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