BACON WRAPPED PORK TENDERLOIN
- 1 1/2 Pork Tenderloin
- 1 tbsp Italian parsley chopped
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp Dijon mustard
- Salt & pepper
- 1 lb thinly sliced bacon
Preheat oven to 400.
Remove the pork tenderloin and clean or trim any silver skin by carefully slipping a piece to grab and then angling knife upward and cutting away, trim the silver skin off. Remove any large pieces of fat to allow for even cooking.
Chop the parsley, rosemary, thyme finely and place into a larger bowl with 1 tbsp. mustard, creating a thick paste.
Season the pork tenderloin generously with salt & pepper.
Rub the paste of herbs and mustard onto the pork tenderloin and set aside in a bowl.
Lay out ½ sheets of plastic wrap on top of your cutting board and open your bacon. Lay the back length wise going from left to right with a slight overlap across the plastic wrap. Be sure to allow extra plastic wrap on all sides … Continue this until your slightly overlapped bacon is as long as your tenderloin approximately 8 inches.
Place the tenderloin horizontally across the lines of bacon.
Gently roll the bacon around the tenderloin using the plastic wrap. As you roll the and the bacon hits to make a full circle, clear the plastic wrap and tighten it to ensure the plastic wrap is not inside but you can get a nice tight roll across the bacon. Once completed, throw all the plastic wrap away.
Place the bacon wrapped tenderloin, seam side down on a foiled sheet pan or baking dish.
Place in oven at 400. Bacon should be getting crispy after 10 minutes and after 20-25 mins, pork should be served med-rare.
Let rest of 8-10 mins before slicing ½ inch thick slices.
