Contributed by: Mama Tommie
2 tablespoons minced garlic
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
12 fresh sage leaves chopped
1 tablespoon chopped fresh thyme
1 package thick sliced bacon
2 tablespoons olive oil
Preheat oven to 300 degrees F. Place garlic in a small ramekin and drizzel with 1 tablespoon olive oil, and wrap in foil. Bake until aromatic, about 20 minutes. Set aside.
Arrange tenderloins on work surface. Rub the top each tenderloin with the roasted garlic and season with salt and pepper. Mix together the rosemary, sage, and thyme. Scatter half of the mix over each garlic rubbed tenderloin. Split bacon between each tenderloin and wrape around each holding in place with toothpicks or butcher's string.
Sear each tenderloin in 2 TBSP of olive oil until golden brown on all sides. Transfer seared tenderloins to medium roasting pan or dutch oven. Place in the oven and cook at 375 to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine or toothpicks before carving.
Enjoy!
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Tip: This meal freezes and reheats beautifully. Thaw and heat in oven at 325 for 8 minutes on each side. Stays just as tender, juicy, and flavorful as it did the night it was freshly cooked.
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