Bacon-Wrapped Pork Tenderloin

By ccavaletti

Ingredients

• 1 Tbsp chopped fresh rosemary
• 1 Tbsp chopped fresh thyme
• 1 tsp ground black pepper
• 1/2 tsp salt
• 2 (1 pound) pork tenderloins
• 6 slices bacon
• The recipe for Cheesy Broccoli and Tomato Pasta was with this recipe and I made them together.

Details

Servings 4

Preparation

Step 1

In a small bowl, stir together rosemary and next 3 ingredients; rub over tenderloins. Wrap 3 slices bacon around each tenderloin, and wrap each tenderloin tightly in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

Preheat oven to 400º. Remove pork from refrigerator, and let stand at room temperature for 30 minutes.

In a large ovenproof skillet, cook pork over medium-high heat for 2 to 3 minutes on all sides or until bacon begins to brown.

Place skillet in oven, and bake for 15 minutes or until a meat thermometer inserted in thickest portion registers 145º.

Let stand for 10 minutes before slicing.

From Cooking with Paula Deen, July/August 2014