Bacon Wrapped Pork Tenderloin

1. 1

   Remove about 1/2 inch off the tapered end of each tenderloin to make a perfect cylinder.

2. 2

   Season with salt, pepper, and a pinch of garlic powder.

3. 3

   Lay the bacon strips in a overlapping line on a sheet of cling wrap. Place sage leaves all over bacon (about 9-10).

4. 4

   Place 1 piece of tenderloin across the short ends of the bacon and roll to cover with the bacon.

5. 5

   Repeat with the other tenderloin segments. The bacon-wrapped tenderloins can be wrapped in plastic and stored in the refrigerator for up to 2 days. When ready to proceed, allow them to warm to room temperature.

6. 6

   Preheat oven to 425 C

7. 7

   Place the tenderloin in non-stick pan and sear on all sides over medium-high heat.

8. 8

   Brown the tenderloin well on the first side for 2-3 minutes.

9. 9

   Turn and cook on all sides, about 2 minutes per side.

10. 10

    Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after 5 minutes to ensure even cooking.

* Per serving · 4 servings · Values may vary.