Bacon Wrapped Pork Tenderloin

Ingredients:

1 head garlic, top sliced off

3 T olive oil, divided

2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat

0 salt and pepper, to taste

1 T fresh rosemary, chopped

1 T fresh thyme leaves, chopped

12 1/4-inch thick slices bacon

12 fresh sage leaves, chopped

Summary

Yield	Servings
Source	Adapted from Bobby Flay
Prep time	1 1⁄2 hours
Recipe	Meat
Ingredients	thyme sage rosemary pork tenderloin olive oil garlic bacon

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 remaining 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 rare about 8 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving. Serve warm.

Notes:

serves 6 Serve with lemon glazed sweet potatoes (see recipe section)

Adapted from Bobby Flay