Bacon-Herb Wrapped Pork Tenderloin January 30 2015, 0 Comments

This bacon wrapped pork loin would be perfect dusted with a bit of our Tuscan Seasoning OR dipped in one of our award winning mustard's!

Bacon-Herb Wrapped Pork Tenderloin


1 head garlic, top sliced off

2 tablespoons olive oil

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

Salt and freshly ground black pepper

1 tablespoon chopped fresh rosemary leaves

12 fresh sage leaves

1 tablespoon chopped fresh thyme leaves

12 (1/4-inch thick) slices bacon

2 tablespoons olive oil


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


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.