I’m pretty sure it’s still trendy to wrap just about anything in bacon. Plus, it’s hard to go wrong wrapping a pork tenderloin in bacon. Add in lots of garlic and roasted vegetables, and it’s actually a fairly easy weeknight dish
This caught my eye in a recent issue of Bon Appetit under the headline of a “weeknight porchetta”. While a porchetta is traditionally a loin that’s been stuffed and rolled, this does loosely approximate the general idea. I opted to roast the vegetables along with the pork and give it a liberal rub with a garlic and rosemary mixture before cooking.
Wrapping in Bacon
Unlike many pork tenderloin recipes, there’s no need to sear the meat ahead of time. You’ll get plenty of crispy goodness from the bacon. And as an added bonus, the bacon will keep the tenderloin most and delicious as it cooks.
Easy Dinner Recipe
- 1 Pork Tenderloin about 1.5 pounds
- 6 Tablespoons Olive Oil
- 2 Large Garlic Bulbs 11-15 cloves
- 6 Rosemary Sprigs
- 4 Slices Thick Cut Bacon
- 1 Red Pepper sliced
- 2 Cups Broccoli Florets
- Season the tenderloin with salt and pepper and let it rest.
- Remove the leaves from 3 of the sprigs, chop coarsely and place in a bowl
- Crush 5-7 cloves of the garlic and put it the same bowl with 2 Tablespoons of the oil
- Place the pork in your baking dish and spread the garlic rosemary rub all over the surface.
- Wrap the pork with the bacon slices. Stretch the bacon slightly so that it tucks under the tenderloin
- In another mixing bowl, toss the vegetables and 6-8 whole garlic cloves with the remaining oil and season lightly with salt and pepper
- Place the vegetables on either side of the pork and cook at 425 degrees for 40 minutes. Cook to at least 145 degrees
- Halfway through, lightly stir around the vegetables so they cook evenly and don't burn. You may need to pull them out a few minutes before the pork is done.