Bacon-Herb Wrapped Pork Tenderloin

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
20 min
Cook:
1 hr 10 min

Yield:
4 to 6 servings
Level:
Intermediate

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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    This recipe is featured in:

    Better with Bacon