Ingredients:
- 6 slices of bacon
- freshly ground black pepper
- coarse salt
- 10 leaves contemporary sage
- 1 pinch garlic powder
- 2 pounds pork tenderloin
Instructions:
- Remove about ½ inch off the tapered stop of every tenderloin to make a excellent cylinder.
- Season with salt, pepper, and a pinch of garlic powder.
- Lay the bacon strips in a overlapping line on a sheet of cling wrap. Put sage leaves all over bacon (about 9-10).
- Place one piece of tenderloin across the small finishes of the bacon and roll to cover the bacon.
- Repeat with the other tenderloin segments. The bacon-wrapped tenderloins can be wrapped in plastic and stored in the fridge for up to two days. When completely ready to commence, set them to heat to room temperature.
- Preheat oven to 425 F
- Place the tenderloin in non-stick pan and sear on all sides above medium heat.
- Brown the tenderloin well on the all sides each for 2-3 minutes.
- Change and cook on all sides, about two minutes per aspect.
- Transfer the pan to the preheated oven and cook for eight-10 minutes, turning the pieces after 5 minutes so that they cook evely on both sides.