Pan-Roasted Bacon-Wrapped Pork Tenderloin

1. 1

   Finely chop three of the garlic cloves. Combine the chopped garlic, rosemary, chives, and oil in a small bowl and season with salt and pepper. Rub the mixture all over the pork tenderloin. Place on a plate, cover with foil, and refrigerate at least 2 hours (and up to 8).

2. 2

   Preheat the oven to 400u00b0 F.

3. 3

   Wrap the marinated pork tenderloin with the bacon slices, tucking in the ends of the bacon to hold them in place, overlapping as needed.

4. 4

   Lightly crush the remaining 3 garlic cloves and remove the peel.

5. 5

   Heat a large, cast-iron skillet (or other ovenproof pan) over medium-high heat. Place the tenderloin in the pan and scatter the crushed garlic cloves, scallions, and rosemary sprigs around it.

6. 6

   Sear 5 minutes. Turn the tenderloin over and place the skillet in the oven. Roast until the pork is just cooked through, 25 minutes.

7. 7

   Transfer to a cutting board and let rest 5 minutes before slicing. Cut the tenderloin into 12 slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.