Roasted Pork Tenderloins with Bacon and Herbs

This Roasted Pork Tenderloin with Bacon and Herbs will make a delicious entree to serve for almost any occasion!

6 8 oz. pork tenderloins, rinsed and patted dry, trimmed of excess fat

1 roasted garlic

6 sprigs fresh sage

6 sprigs fresh rosemary

6 sprigs fresh thyme

18 bacon strips

kosher salt and pepper

1 Tbsp. olive oil

1 Tbsp. butter

Preheat the oven to 400 degrees. Arrange 3 tenderloins on a work surface, flat-side up. Spread the flat side of each tenderloin with one-third of the roasted garlic. Strip the leaves from the fresh sage, rosemary, and thyme, discard the stems. Place one-third of each herb on each tenderloin, scattering the leaves over the garlic. Place remaining tenderloins on top of the herb-coated tenderloins, with flat sides down, and matching the larger ends to the tapered ends, wrap 6 strips of bacon around each pair of tenderloins. Tie bacon in place with kitchen string. Sprinkle with salt and pepper on all sides.

Place in a large heavy-bottomed skillet over high heat. Add the oil and the butter, once melted, arrange the tenderloins in the skillet in batches to keep them from touching. Sear until golden brown on all sides, rotating as needed, about 10 minutes per tenderloin. Transfer the seared tenderloins to a large roasting pan, place in the oven. Roast until an instant read thermometer inserted into the thickest part of the meat reads 150 degrees, about 15 minutes. Transfer the tenderloins to a cutting board, let stand 10 minutes. Remove string before serving. Serve with Roasted Asparagus with Feta.

Serves 10-12

 

 

 

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