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1
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.
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2
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.
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3
Center the tenderloin across the bacon and arrange rosemary sprigs over the top.
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4
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.
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5
Cover tightly and refrigerate for at least 2 hours.
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6
Preheat oven to 425u00b0F.
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7
Remove meat from fridge and place in oven still wrapped. Roast for 15 minutes.
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8
Uncover and bake for 10-15 minutes more or until internal temp reaches 150-155u00b0. Don't overcook it - the temp will rise about 5u00b0-10u00b0 more from carry-over cooking after you take it out of the oven. Your goal temp is ~160u00b0. The meat may look faintly pink in the center but it is done if the juices run clear.
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9
Remove from oven and pour off pan drippings to a small saucepan. Loosely rewrap meat with the foil and let rest for 10 minutes.
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10
Whisk the cornstarch into pan drippings, heating and stirring until thickened. Add salt to taste and more pepper if you want.
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11
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.).
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12
Slice pork at an angle into thin slices. Serve with the gravy.
