Bacon-wrapped Pork Tenderloin
- 2 pounds pork tenderloin
- Coarse salt
- Freshly ground black pepper
- Fresh sage
- Garlic powder
- 8 slices of bacon
- Remove about ½ inch off the tapered end of each tenderloin to make a perfect cylinder.
- Season with salt, pepper, and a pinch of garlic powder.
- Lay the bacon strips in a overlapping line on a sheet of cling wrap. Place sage leaves all over bacon (about 9-10).
- Place 1 piece of tenderloin across the short ends of the bacon and roll to cover with the bacon.
- 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.
- Preheat oven to 425 F
- Place the tenderloin in non-stick pan and sear on all sides over medium-high heat.
- Brown the tenderloin well on the first side for 2-3 minutes.
- Turn and cook on all sides, about 2 minutes per side.
- Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after 5 minutes to ensure even cooking.