Ingredients
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1 pc (approx. 2 lbs, 2.2kg) Pork Tenderloin
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2 Tbsps Olive Oil
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A few sprigs Fresh Rosemary
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approx. 14 strips (13 oz / 368g) Bacon
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Salt
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Black Pepper
Directions
Steps
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1
Done
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Preheat the oven to 350°F (176°C). |
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2
Done
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3
Done
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Sear the PorkFirst remove any fat or silver lining from the pork. Pat dry. Season with salt and pepper. Heat a large pan, cast iron skillet, or a dutch oven - I prefer a cast iron skillet - on medium high heat. With my cast iron skillet, I do not have to add any extra oil, so depending on your type of pan, you may need to first add oil to the pan. Make sure it is hot enough before adding the pork, otherwise the pork will become rubbery and you will not be able to create a crust. Once hot, add the pork to the pan and sear on each side, 1 min. per side. Remove from the stove. |
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4
Done
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Chop the rosemary and sprinkle over the pork. Add more salt and pepper if desired. Wrap the pork with bacon. Bake 20-22 minutes (no lid, not covered). The ideal temperature for pork is 145°F (62.7°C). |
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5
Done
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Now, the issue lies in the fact that the pork is done, but not the bacon! This step is missing from many online websites and cookbooks! Remove the pork, wrap in foil and let sit - this makes it extra juicy. During this time, put the bacon back in the oven and turn it up to high or broil for 8-10 minutes. Remove the bacon and add on the side or to the top of the pork loin. |
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6
Done
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A quick cream sauce to top off this amazingly juicy bacon wrapped pork tenderloin - add the bacon drippings, 1/2 cup heavy cream, 1/24cup chicken stock, salt, pepper, fresh rosemary and let simmer 8-10 minutes. |
