INGREDIENTS
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1 head garlic, top sliced off
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2 tablespoons olive oil
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2 pork tenderloins (about 1lb to 1 1/2lb each trimmed of excess fat)
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salt and pepper
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2 tablespoons chopped fresh rosemary
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12 fresh sage leaves
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1 tablespoon chopped fresh thyme
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12 slices bacon
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2 tablespoons olive oil
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2 cups white wine
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1 lemon