Pork tenderloin is the one cut of meat that’s nearly impossible to ruin. You can overcook it, cook it too quickly, fail to season it, you name it, and it’s still going to be salvageable.
With this recipe, though, you won’t have to salvage anything because it will turn out great! The pork-and-pork pairing of tenderloin and bacon is a great combination, as the bacon seasons the tenderloin as it cooks.
Note that this is a perfect opportunity to roast a head or two of garlic with the meat. If you’re doing that, just peel off the outer skin off the head and cut off the top. Pour some olive oil over the top and wrap it in foil. Just cook it with the meat.
Note that there can be up to 6 hours of non-active prep time for this recipe, for maximum flavor.
This recipe is based on one from Bon Appetit.
What you’ll need
- 4 cloves garlic, finely chopped
- 1T either fresh chopped rosemary or thyme, plus a few sprigs of whichever you’re using
- 1t salt
- 1t ground black pepper
- 1T olive oil
- 1.5 lb pork tenderloin
- 4 slices thick-cut bacon
What to do
Combine the chopped garlic, rosemary or thyme, salt, pepper, and oil in a small bowl. Rub the mixture all over the pork tenderloin. If waiting to cook, wrap it in plastic and refrigerate it until you’re ready to cook.
For cooking, heat your oven to 425 degrees F. Spray the bottom of a large baking dish with cooking spray or wipe some olive oil on it with a paper towel before laying the unwrapped tenderloin in the dish. Lay the slices of bacon across the top of the tenderloin and tuck them underneath so they stay in place while cooking. Add the rosemary or thyme sprigs, laying them against the bacon. Add the garlic heads, if roasting garlic.
Roast the meat for about 30 minutes before checking for doneness. A meat thermometer in the thickest part of the tenderloin should read 145 degrees for medium done. If it’s not done, continue cooking, checking every few minutes for doneness.
When it’s done, remove the meat to a cutting board, tent some foil over it and wait 10 minutes before slicing.
Serve hot with the roasted garlic.
Leave a Reply