Top Review by Baby Kato
This was wonderful SusieQusie. We really enjoyed this flavorful pork. It was perfectly cooked, moist tender and very tasty. I decided to leave the bacon on for presentation, it was lovely. Made the pork exactly as written, and I wouldn't change a thing. We will definitely be enjoying this again. Made for Herb - Rosemary Month :)
- 453.59 g pork tenderloin, trimmed of fat
- 2 garlic cloves, peeled and halved
- 9.85 ml olive oil
- 1.23 ml black pepper
- 4 slice smoked bacon
- 2 sprig fresh rosemary
- 14.79 ml cornstarch (more or less depending on the amount of drippings you have)
Directions See How It's Made
- Trim all silver skin from pork tenderloin & cut 4 shallow slits in the surface. Push in garlic clove halves. Rub meat with olive oil. Sprinkle with pepper.
- Line a baking sheet with a large piece of heavy duty aluminum foil. Place a baking rack on the foil and lay out the bacon slices.
- Center the tenderloin across the bacon and arrange rosemary sprigs over the top.
- Wrap bacon slices around the meat and rosemary, securing with toothpicks if necessary. Try to cover as much of the rosemary as possible so it doesn't burn when roasting.
- Cover tightly and refrigerate for at least 2 hours.
- Preheat oven to 425ºF.
- Remove meat from fridge and place in oven still wrapped. Roast for 15 minutes.
- Uncover and bake for 10-15 minutes more or until internal temp reaches 150-155º. Don't overcook it - the temp will rise about 5º-10º more from carry-over cooking after you take it out of the oven. Your goal temp is ~160º. The meat may look faintly pink in the center but it is done if the juices run clear.
- Remove from oven and pour off pan drippings to a small saucepan. Loosely rewrap meat with the foil and let rest for 10 minutes.
- Whisk the cornstarch into pan drippings, heating and stirring until thickened. Add salt to taste and more pepper if you want.
- Remove toothpicks, bacon and rosemary from meat and discard. (My bacon wasn't uniformly crisp. If yours is, feel free to crumble it into the sauce.).
- Slice pork at an angle into thin slices. Serve with the gravy.