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Sometimes we we crave pork so much, we crave it twice! Pork roast is a great, simple dinner, but why not dress it up a little by wrapping it in bacon? This simple recipe traps a great herb flavor against the meat, and the bacon fat adds even more juiciness to the already juicy tenderloin. The trick to getting perfectly crispy bacon on the exterior is to cook the wrapped tenderloin briefly in the skillet before roasting it in the oven. To give this recipe the perfect finish, we deglazed the pan and created a simple sauce from white wine. Keep reading below for this delicious recipe…

Bacon Herb Wrapped Tenderloin

(makes 4-6 servings)


  • 1 head garlic, top sliced off
  • 2 tablespoons olive oil
  • 2 pork tenderloins (about 1lb to 1 1/2lb each trimmed of excess fat)
  • salt and pepper
  • 2 tablespoons chopped fresh rosemary
  • 12 fresh sage leaves
  • 1 tablespoon chopped fresh thyme
  • 12 slices bacon
  • 2 tablespoons olive oil
  • 2 cups white wine
  • 1 lemon


  1. Preheat the oven to 300F.
  2. Place the garlic in a small ramekin. Drizzle with 1 tablespoon olive oil and wrap in foil. Bake until soft (about 45 minutes). When cool enough to handle, squeeze the garlic flesh from the head into a small bowl.
  3. Increase the temperature of the oven to 375F. Arrange the tenderloins on a work surface. Rub the top of each tenderloin with half the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie the bacon in place with kitchen twine.
  4. Heat oil in a medium skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer the seared tenderloins to a medium roasting pan. Slice the lemon pole to pole and place face down in the roasting pan. Place in the oven and cook to medium doneness (about 8 to 10 minutes or until the internal temperature is 145). Transfer the tenderloins to a cutting board and let stand 10 minutes.
  5. Make the pan sauce. Squeeze any remaining juice out of the lemon into the roasting pan, then pour in the white wine. Place the roasting pan on the stove top over low heat. Deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the sauce through a fine mesh sieve into a small saucepan. Serve drizzled over the pork tenderloin.
  6. Enjoy!

Recipe adapted fromFood Network