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
- 12 fresh sage leaves
- 1 tablespoon chopped fresh thyme
- 12 1/4-inch thick slices bacon
- 2 tablespoons olive oil
- Lemon Glazed Sweet Potatoes, recipe follows
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 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.
Lemon Glazed Sweet Potatoes:
- 2 cups fresh lemon juice
- 2 cups granulated sugar
- 1 tablespoon finely chopped lemon zest
- 5 large sweet potatoes, peeled and cut into 1/2-inch dice
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup. Set aside.
Preheat oven to 375 degrees F. Toss sweet potatoes in oil and roast in a large ovenproof skillet. Roast until lightly golden brown and just cooked through. Remove the pan from the oven and place on a burner over medium heat. Add the glaze to the potatoes and toss to coat evenly. Saute potatoes until all are glazed.
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By ginny k c
on June 17, 2013
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We loved this recipe; easy to make and very tasty. BUT, I followed directions that said to roast at 375 degrees for 8-10 minutes. I did so BUT, when cutting into the tenderloins after the suggested time, I found that they were not fully cooked; too rare. My oven is reliable so I wonder why mine weren't done. I put them back in for 10 minutes more and then let them rest, covered, until ready to serve; excellent!!! Too, I made half the glaze and that was more than enough and oh, so gooood on the diced yams. This is a do-again recipe and, thanks, Bobby for such a great and different way for pork tenderloin. I think coating the tenderloins with the roasted garlic made a big difference in flavor; an unexpected taste.
Ginny K.C. Wauwatosa, Wi.
By sure-sure
Northern California
on February 11, 2013
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This is a great recipe for company. Not super complicated, difficult or expensive but still has a "wow" factor. The glaze recipe makes TOO MUCH. Cut it in half, if not quartering it. Very tasty though, especially with Meyer lemons if you can find them.
By mozzysplace
Connecticut
on July 08, 2011
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The pork tenderloin was very tasty and very tender. I used a bit more garlic and fresh spices then was called for. My husband stated that it was the best pork tenderloin that he has every had. The sweet potatoes were tasty but a little too lemonie (is that a word?. Thank you Bobby Flay for not having any hot spices in this recipe.
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