Bacon-Herb Wrapped Pork Tenderloin

Name: Bacon-Herb Wrapped Pork Tenderloin
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 12 slices 12 (1/4-inch thick) bacon; 1 Tbsp chopped fresh rosemary leaves; 12 fresh sage leaves; 1 Tbsp chopped fresh thyme leaves; 1 head garlic, top sliced off; 2 Tbsps olive oil; 907 grams pork tenderloins (about each) trimmed of excess fat; 6 servings Salt and freshly ground black pepper

Bacon-Herb Wrapped Pork Tenderloin requires about 1 hour and 50 minutes from start to finish. This main course has 398 calories, 38g of protein, and 25g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodnetwork requires salt and pepper, garlic, sage leaves, and thyme leaves. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Bacon-Wrapped Beef Tenderloin with Herb Stuffing, Bacon Wrapped Pork Tenderloin, and Bacon-Wrapped Pork Tenderloin are very similar to this recipe.

Instructions

Preheat oven to 300 degrees F.

Equipment you will use

Oven

Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil.

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Olive Oil

Garlic

Wrap

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Ramekin

Aluminum Foil

Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.

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Garlic

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Oven

Bowl

Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper.

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Salt And Pepper

Roasted Garlic

Dry Seasoning Rub

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.

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Garlic

Bacon

Herbs

Wrap

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Kitchen Twine

Heat oven to 375 degrees F.

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Oven

Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides.

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Cooking Oil

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Frying Pan

Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes.

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Roasting Pan

Oven

Transfer tenderloins to cutting board and let stand 10 minutes.

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Cutting Board

Remove twine before carving.

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Kitchen Twine

Equipment

Ingredients

Servings:

12slices

12 (1/4-inch thick) bacon 1Tbsp

chopped fresh rosemary leaves 12

fresh sage leaves 1Tbsp

chopped fresh thyme leaves 1head

garlic, top sliced off 2Tbsps

olive oil 907grams

pork tenderloins (about each) trimmed of excess fat 6servings

Salt and freshly ground black pepper

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pork Tenderloin can be paired with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava

Pale gold in color, this Cava has aromas of ripe white peaches, toasted baguette with hints of lemon citrus and apricots. The palate is rich and broad with flavors of green apple, jasmine green tea and toasted almonds. This brut nature cava is extremely versatile because no dosage added, so the acidity and bubbles clean your palate after each bite. Recommended dishes: garlic shrimp, miso-marinated sea bass, sesame encrusted tuna, chicken tikka masala and Jamon Iberico.