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1
Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil.
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2
Bake until soft, about 45 minutes.
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3
When cool enough to handle, squeeze garlic flesh from head into a small bowl.
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4
Arrange tenderloins on work surface.
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5
Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper.
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6
Mix together the herbs and scatter half of the mix over the garlic on each tenderloin.
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7
Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
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8
Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat.
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9
Sear the tenderloins until golden brown on all sides.
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10
Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes.
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11
Transfer tenderloins to cutting board and let stand 10 minutes.
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12
Remove twine before carving.
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13
Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup.
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14
Set aside.
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15
Preheat oven to 375 degrees F. Toss sweet potatoes in oil and roast in a large ovenproof skillet.
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16
Roast until lightly golden brown and just cooked through.
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17
Remove the pan from the oven and place on a burner over medium heat.
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18
Add the glaze to the potatoes and toss to coat evenly.
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19
Saute potatoes until all are glazed.
