This bacon-wrapped pork tenderloin comes from Bobby Flay. The bacon, herbs and garlic make it super flavorful, however it is a very easy recipe too.
Serve with lemon glazed sweet potatoes (see recipe section)
- 1 head garlic, top sliced off
- 3 tablespoon olive oil, divided
- 2 pork tenderloins (about 1 to 1 ½ pound each) trimmed of excess fat
- salt and pepper, to taste
- 1 tablespoon fresh rosemary, chopped
- 12 fresh sage leaves, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 12 ¼‑inch thick slices bacon
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 ½ 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.