Bacon-herb Wrapped Pork Tenderloin
From dooley 13 years ago
- 1 hour 10 min to make
- Serves 6-8
This may very well be the best pork dish I've ever served! How can you go wrong with pork wrapped in pork? Gotta give Bobby Flay credit for this one! Need butcher's string just ask your butcher, he'll give ya some.
Ingredients
- 1 head garlic, top sliced off shopping list
- 2 tablespoons olive oil shopping list
- 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat shopping list
- salt and freshly ground black pepper shopping list
- 1 tablespoon chopped fresh rosemary leaves shopping list
- 12 fresh sage leaves shopping list
- 1 tablespoon chopped fresh thyme leaves shopping list
- 12 (1/4-inch thick) slices bacon shopping list
- 2 tablespoons olive oil shopping list
How to make it
- 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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