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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    We loved it! But I used thin turkey bacon instead..Will be making this again.
    Very good, didn't have bacon but used prosciutto. We are slightly obsessed with roasted garlic in our household so this was a winner. I stock up on fresh herbs and then freeze them so they were "semi" fresh in this recipe also used a little bit of thyme and fresh parsley. I also squeezed little lemon juice over the top and bottom of the pan to de-glaze the pan and it made a delicious sauce. I didn't give it five stars because it took way longer than 8-10min in the oven. I kept having to pull it our and check it several times. I still don't really know how long I cooked it for, I would say around 45 min. Like others maybe I didn't brown it enough but any long and I would have burnt the prosciutto. Other than the time it's a winner. I also served it along side some quinoa with lemon and some of the left over roasted garlic mix in.
    This is one of the few recipes I have cooked more than once, a definite keeper. I made this for the first time on Thanksgiving 2012 and I keep coming back for the recipe. Although there are several steps that add time it is worth every mil-second spent as you will not find a better recipe for pork tenderloin. I will make it today using a Boston Butt (a popular choice in South Georgia and will also try it with a turkey breast as the herbs, garlic and seasonings cannot be beat for a succulent delicious masterpiece. Don't skip any steps or seasonings the first time you make it, after that 'tweak' it to your taste but chances are this will be a keeper for your family as well.
    Hands down, the best tenderloin I've ever had!  
    -Use all the herbs and garlic...it's a must!
    Excellent - I consider a meat recipe to be really great when you do not have to have any type of sauce to make tastier. Tried for the first time - came out perfect. Was looking for something fast - so made this and had sides of Wild Rice and a salad. Husband and mother loved it. Recommend highly.
    Very good, hard to go wrong wrapping anything in bacon. I've seen and made a few variations on this recipe, and I like this version a little better because the garlic is roasted. The flavors are ever so slightly discordant to give this 5 stars.
    Well, what can you say? Pork on pork, how can you go wrong? This is delicious and I have made it several times.
    Made this twice and each time I love it!
    Made this for the first time tonight and it was a huge hit! I used basil olive oil when roasting the garlic and to fry the tenderloins in. I didn't have sage so used basil instead and it was awesome. will definitely be making this again.
    This just didn't do it for me... the bacon overpowered the delicate flavor of the pork. Everything else was good but I just didn't care for the smoky flavor the bacon brought. (And as others commented, it was really a challenge to get the bacon to stay wrapped around the tenderloin.)
    This was absolutely fabulous! I was looking for a recipe that involved bacon-wrapping the pork tenderloin, and this is IT! The onloy thing I didn't do was add the sage, because I was out of it! But roasting the garlic made all the difference, vs. using fresh minced garlic. I also only used one tenderloin because it's just me and the hubby, but hardly any leftovers! YUM!! Thanks for another great one, Bobby!
    Great! I used 1 small pork loin which I cut in half length-wise for two loins of approximately .75lbs each. I scored the meat and slathered the garlic in the slits like some other reviewers suggested (great!). I then layered the herbs, using two sprigs of rosemary per pork loin then 3 1/2 slices of bacon per pork loin and tied it all in place. I splashed some fresh lemon juice on after I seared the meat and it was great. 
     
    I had to add nearly 10 minutes to the cooking time, even using such small pieces of pork, and it was still a touch pink for my liking. Overall, fantastic dish.
    Best pork tenderloin I ever made. I stuffed them with the garlic and herbs and chopped green olives. I also used pancetta sliced thin instead of bacon.
    nice and flavorful, not too heavy or greasy. i'd definitely make this again, although even with all that roasted garlic i didn't get a lot of garlic flavor in the meat. i think next time i'll stick a few pieces of cloves in the meat itself instead of just rubbing. i used dried herbs like many other people who commented.
    Just made this for dinner. In the future, I'd cut back on the amount of herbs a little. It had a great flavor, but was just a little too herby for my tastes. I also found that I had to bake it almost twice as long as called for to get it to the right internal temperature. Maybe I didn't sear it long enough. I definitely recommend tying it with kitchen twine. I didn't have any, and it was difficult to keep the bacon on there without it. Definitely tasty and worth making, though.
    I made this for dinner one night for my boyfriend and his 12 year old son and they begged me to make this a regular menu. I did not have the fresh herbs, only dried as we are on a limited income but it still turned out delicious. I just let the herbs soak in the olive oil before I applied it to the Pork Tenderloin. We are having it again tonight with some homemade macaroni and cheese.
    Absolutely delicious. I made this for dinner last night and it is by far the best pork tenderloin recipe I have ever tried.. Bobby is the bomb!
    Delicous!! The only thing I changed was using dried herbs instead of fresh because that is what I had on hand. I can't wait to make it again!!!
    This was very tasty! I didn't have fresh rosemary, so I used dry, and I forgot the sage (I even had fresh sage in the fridge - oops!). The flavours were still excellent. I didn't have any cooking twine, so I attached the bacon with roasting needles, which worked just fine. I don't like my pork too pink, and since one of my tenderloins was quite large I left that one in the oven for an additional 5 minutes (10 minutes for the smaller one) at 375 degrees convection. They were both perfectly cooked - juicy with a subtle blush colour at the thicker parts of the tenderloins.
    Hi Bobby
     We had your pork , Tyler's braised greens , Elton's rice and Paula's peach cobbler for dinner tonight - Yum !!! Your pork tenderloin was so moist and tender . The roasted garlic and bacon wrap was a good idea . Thank you for sharing ; >
    I have never cooked tenderloin and this was so fun to do! My boyfriend and I decided to cook this together for Valentine's. He was awsome! Thanks to you Mr. Bobby!
    Pork tenderloin is a favorite in my house and so is garlic, so this was a must try. It isn't the easiest and quickest entree to put together, but it was delicious. I roasted a few bulbs of garlic and mixed several cloves with butter and kosher salt to serve alongside the tenderloin with rolls. I loved how preparing this recipe helped me do double duty with a side dish.
    This recipe is amazing. So delicious my boyfriend and I ate the ENTIRE dish in one sitting!
    We've tried many different recipes for pork tenderloin over the years, but this one is our absolute favorite. Our six year old exclaimed, "Oh boy! Meat wrapped in more meat!" the last time I made this. You can never go wrong with bacon!
    i have 5 people in my household. the kids are very picky eaters but this recipe everyone enjoyed. I will definitely make this one again.
    I'm a garlicaholic, so when I saw this recipe with roasted garlic on pork tenderloins, I had to try it. I was not disappointed and my family enjoyed it as well. I used all the herbs from my garden, and the seared bacon gave it a great smokey flavor. I love the ease of pork tenderloin,and I will be making this recipe again.
    I was expecting a little more. I have made other Bobby Flay recipes that were amazing, this one not so much. The lemon sweet potato was too much and I was expecting the herbs and bacon to add more flavor to the port tenderloin.
    This was a snap to make and came out very flavorful. I used a large (5lb) pork roast instead of a tenderloin and so it needed quite a bit more time in the oven (approx 40 minutes). Just use a meat thermometer and you can't go wrong.
     
     I need help figuring out how to cook this using convection..... Should I decrease the temp or decrease the time?????
    This recipe is easy. We didn't like the sage much so we didn't include it the second time we made it. Make sure when you sear the bacon on the outside that you sear it as if you were going to eat the bacon before putting it in the oven. We also baked it 15 minutes and it was perfect!
    This tenderloin was a big hit with friends and family. What is even better, is that everyone thought I slaved over it in the kitchen and it was a fast dish!
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    Better with Bacon