Pork-on-Pork Tenderloin

Yield: 4

Print

With ImageWithout Image

Pork-on-Pork Tenderloin

The combination of rosemary, garlic and bacon provide a delicious accompaniment for this very moist pork tenderloin -- and requires very little prep time.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 4 cloves of garlic, minced + 1 whole head of garlic
• 1 Tbsp. fresh rosemary, minced
• 1½ tsp. kosher salt
• pepper, to taste
• 2 Tbsp. olive oil, divided
• 1 1½ pound pork tenderloin
• 4 slices of bacon

Instructions

1. Preheat oven to 425°F.
2. Combine garlic, rosemary, kosher salt, and 1 Tbsp. olive oil in a small bowl and season with pepper.
3. Rub garlic mixture all over tenderloin.
4. Wrap 4 slices of bacon around tenderloin.
5. Place a few sprigs of rosemary into the bottom of the baking dish, then set bacon-wrapped tenderloin on top.
6. Half the garlic head and nestle into the dish next to the tenderloin.
7. Drizzle everything with the remaining olive oil.
8. Roast for 40-45 minutes, until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium. Let rest on cutting board for 10 minutes before slicing.

Notes

*Substitute ingredients to accommodate your allergies and comfort. Do what works for you to eat safely.

I often double this recipe to have leftovers to pack for a thermos lunch or another dinner.

Preparation of the garlic mixture can be made and rubbed on the tenderloin up to 24 hours before roasting.

Adopted from Bon Appetit

Did you make this recipe?

Tag @theallergyaspect on instagram and hashtag it # theallergyaspect