Everything’s better with bacon.
I believe that bacon could be used to solve some of the world’s greatest evils: world wars, depression, hangnails. I swear, one day they’ll prove me right.
But for today, I’ll be putting bacon on top of more pig parts. Pork, to be more specific.
What about bacon-wrapped pork doesn’t scream delicious to you?
(picture from Bon Appetit magazine)
I think I’m in love.
Chloe and I whipped up some of these tenderloins weeks ago, not having any experience *cough cough* with pork or meat thermometers and things of that sort. Even better, we were teaching a bunch of 4H kids a recipe we hadn’t done yet (don’t ask).
I can safely say that while we didn’t look like pros doing it (and uh…uh…do this! Right!), we were able to churn out that pork like nobody’s business! Not only that, it was amazing! We got comments from all of the parents and kids about how tender it was and how bacon-ified (is that a word?) the pork got.
Skill level required: basically none. All you need to do is chop up some things, massage them into the tenderloin, wrap bacon around, and bake. Just make sure to stick the thermometer straight into the center (thickest part) of the pork.
Time required: only about 10 minutes for prep and assembly. Otherwise, this baby stays in the oven for the rest of the time!
Enjoy making this one on busy weeknights, get-togethers, fancy dinners, or anytime you want to bacon up your life a little bit. It’s little work with great reward. You’re welcome.
8 garlic cloves, finely chopped; plus two heads, halved crosswise
2 Tbsp. Coarsely chopped fresh rosemary, plus 8 sprigs
2 Tbsp. Fennel seeds, coarsely chopped
3 tsp. Kosher salt
4 Tbsp. Olive oil, divided
Freshly ground black pepper
2 one + a half lb. Pork tenderloins
8 slices bacon
Preheat oven to 425 degrees. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 Tbsp. Oil in a small bowl; season with pepper. Rub the mixture all over tenderloins. Scatter rosemary sprigs in a large baking dish and set tenderloins on top. Wrap bacon slices around tenderloins, tucking the ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloins and drizzle everything with 1 Tbsp. Oil. Roast until an instead-read thermometer inserted into thickest part of tenderloins registers 145 degrees for medium, 40-45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.