Bacon-Herb Wrapped Pork Tenderloin
Ingredients
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·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 tablespo
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·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 tablespo
How to Make Bacon-Herb Wrapped Pork Tenderloin
- 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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