Pork-on-Pork Tenderloin

Yield: 4
Pork-on-Pork Tenderloin

Pork-on-Pork Tenderloin

The combination of rosemary, garlic and bacon provide a delicious accompaniment for this very moist pork tenderloin -- and requires very little prep time.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

  • 4 cloves of garlic, minced + 1 whole head of garlic
  • 1 Tbsp. fresh rosemary, minced
  • 1½ tsp. kosher salt
  • pepper, to taste
  • 2 Tbsp. olive oil, divided
  • 1 1½ pound pork tenderloin
  • 4 slices of bacon

Instructions

  1. Preheat oven to 425°F.
  2. Combine garlic, rosemary, kosher salt, and 1 Tbsp. olive oil in a small bowl and season with pepper.
  3. Rub garlic mixture all over tenderloin.
  4. Wrap 4 slices of bacon around tenderloin.
  5. Place a few sprigs of rosemary into the bottom of the baking dish, then set bacon-wrapped tenderloin on top.
  6. Half the garlic head and nestle into the dish next to the tenderloin.
  7. Drizzle everything with the remaining olive oil.
  8. Roast for 40-45 minutes, until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium. Let rest on cutting board for 10 minutes before slicing.

Notes

*Substitute ingredients to accommodate your allergies and comfort. Do what works for you to eat safely.


I often double this recipe to have leftovers to pack for a thermos lunch or another dinner.


Preparation of the garlic mixture can be made and rubbed on the tenderloin up to 24 hours before roasting.


Adopted from Bon Appetit

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