pork tenderloin approx.: 1-2 lbs
strips of thinly sliced bacon
cloves of garlic
tbs olive oil
Combine salt and sugar together in a medium sized bowl. Pour into food processor and spin until mixture turns green. Evenly dust green salt over pork tenderloin and let cure for 2 to 3 hours. Brush off excess green salt. Lay out strips of bacon on parchment paper. Place cured tenderloin on the edge of the parchment paper closest to you. Peel up the edge of the parchment paper until it rest on top of the tenderloin. Carefully roll tenderloin away from you make sure the bacon strips stay tightly wound around the tenderloin. Wipe down counter top with a damp kitchen cloth then stretch out a large sheet of plastic wrap to cover the surface area of the counter top. Smooth out the plastic wrap with your hands so that it clings to the counter top. Place tenderloin at the edge of the plastic wrap that's closest to you. Peel up plastic wrap and roll tenderloin away from you for 2 complete turns to make sure the tenderloin is air tight. Double knot loose plastic wrap on both ends of the tenderloin, then drop tenderloin log into crock pot or 140% water. Cook tenderloin for approximately one and a half hours in the temperature controlled water. Remove tenderloin and sear until crispy in a hot, oiled pan on the seam of the bacon layer. This will ensure the bacon stays locked around the tenderloin. After searing. allow meat to sit 5-10 minutes before slicing. Slice tenderloin into equal rounds by using the edge of each bacon strip as a guide.