Bacon Wrapped Pork Tenderloin with Fresh Herbs
Bacon Wrapped Pork Tenderloin with Fresh Herbs
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Yield: Serves 4-6 |
Ingredients
2 ea. pork tenderloins, about 2 lb. total, trimmed of silverskin
2 cloves garlic, minced
1 Tbsp. Italian parsley leaves, chopped
2 Tbsp. sage leaves, chopped
1 Tbsp. thyme leaves
1 Tbsp. kosher salt
1 Tbsp. olive oil
1 Tsp. freshly ground pepper
8-12 strips bacon, regular thickness
2 Tbsp. balsamic vinegar
Preparation
Oven Temperature: 575-600 degrees
- Cut the tenderloins in half, as the thicker end will take longer to cook.
- Make a paste with the garlic, herbs, salt, olive oil, and pepper. Spread paste evenly over the pork. Wrap in plastic and refrigerate for 6–12 hours.
- Wrap each piece of pork in a spiral fashion with 2-3 slices of bacon. You may secure it with kitchen string.
- Flame Height: 3.4
- Place 2 pieces of pork in each of the 2 shallow pans or sizzle skillets. Roast in front of the flame for 3-4 minutes. Turn meat over and roast for 3-4 more minutes or until the internal temperature in the thickest part of the meat registers 145–150 degrees. Cooking time will vary a few minutes for the different thicknesses of meat. Pour vinegar over the meat and let sit 5-8 minutes before slicing.
