Bacon-Wrapped Pork Tenderloin

This was a great weeknight meal.  Very tasty and easy to put together.  You can even start the process the night before to make things even easier.

Bacon-Wrapped Pork Tenderloin

Ingredients

4 garlic cloves, plus 2 whole heads
5 sprigs rosemary
1 tbsp fennel seeds
1 1/2 tsp kosher salt
2 tbsp extra-virgin olive oil, divided
Freshly ground black pepper
1 1/2 lb pork tenderloin
4 slices bacon

Directions

Preheat oven to 425°. Peel and finely chop 4 garlic cloves. Cut 2 whole heads of garlic in half crosswise. Strip leaves off 1 rosemary sprig, discard stem, and finely chop leaves. Finely chop 1 Tbsp. fennel seeds. (Note: I found it easier to crush the fennel using a mortar and pestle)

Mix chopped garlic, chopped rosemary, chopped fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper.

Rub garlic mixture all over 1½ lb. pork tenderloin on a rimmed baking sheet (if you have time to do this in the morning, great; chill pork until dinner).

Scatter remaining 4 rosemary sprigs in a large baking dish and set tenderloin on top. Wrap 4 bacon slices around tenderloin, tucking ends underneath so bacon stays put.

Nestle halved heads of garlic around tenderloin and drizzle with remaining 1 Tbsp. oil.

Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Do Ahead: Pork can be rubbed with garlic mixture 1 day ahead. Cover and chill.

Original link:
https://www.bonappetit.com/recipe/weeknight-porchetta