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Bacon Herb Wrapped Tnderloin

(recipe, LB Nichols)

Introduction (Bobby) 20mins


  1. * 1 head garlic, top sliced off
  2. * 2 tablespoons olive oil
  3. * 2 pork tenderloins (about 1 to 1½ pound each) trimmed of excess fat
  4. * Salt and freshly ground black pepper
  5. * 1 tablespoon chopped fresh rosemary
  6. * 12 fresh sage leaves
  7. * 1 tablespoon chopped fresh thyme
  8. * 12¼-inch thick slices bacon
  9. * 2 tablespoons olive oil
  10. * Lemon Glazed Sweet Potatoes, recipe follows


  1. 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.
  2. 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.
  3. 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.