Ingredients
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
Directions
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 bowl.
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 done about 8 to
10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes.
Remove twine before carving.
