Pork-on-Pork Tenderloin
Yield: 4
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
- Preheat oven to 425°F.
- Combine garlic, rosemary, kosher salt, and 1 Tbsp. olive oil in a small bowl and season with pepper.
- Rub garlic mixture all over tenderloin.
- Wrap 4 slices of bacon around tenderloin.
- Place a few sprigs of rosemary into the bottom of the baking dish, then set bacon-wrapped tenderloin on top.
- Half the garlic head and nestle into the dish next to the tenderloin.
- Drizzle everything with the remaining olive oil.
- 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