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Roasted Garlic and Rosemary Pork Tenderloin



1 head of garlic, top sliced off
2 tablespoons olive oil
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of silver skin (thin layer of fat)
Kosher Salt and freshly ground black pepper
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh sage leaves
12 thick-cut bacon slices
2 tablespoons pure olive oil


Preheat oven to 300 degrees F.
Place garlic in a piece of aluminum foil, drizzle with 1 tablespoon olive oil, and wrap up in foil. Bake until soft, about 45 minutes. Allow to cool slightly and squeeze garlic flesh from head into a small bowl.
Place tenderloins on cutting board. Rub the top each tenderloin with 1/2 of the roasted garlic and season generously with kosher salt and freshly ground pepper. Mix herbs together and sprinkle half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie in place with kitchen twine.
Increase oven to 375 degrees F.
Heat oil in a medium sauté pan over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer tenderloins to a medium roasting pan or heavy sheet pan; place in the oven and cook to medium doneness about 10 minutes. Transfer tenderloins to clean cutting board and let stand 10 minutes. Remove twine before slicing.

Bon Appetit!
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