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

Instructions

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.