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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By PumpkinPaddy
on April 14, 2013
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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.
By KrIsTiNa'S cOoKiNg!
on February 16, 2013
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Hands down, the best tenderloin I've ever had!
-Use all the herbs and garlic...it's a must!
By sandy7ma
Georgia
on November 01, 2012
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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.
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