Bacon Wrapped Pork Tenderloin
By: BJ Graham
Published: Friday, August 13, 2010 - 2:28am

Ingredients




2 pounds pork tenderloin
coarse salt
freshly gound black pepper
fresh sage
garlic powder
8 slices of bacon

Preparation

1 Remove about ½ inch off the tapered end of each tenderloin to make a perfect cylinder. 2 Season with salt, pepper, and a pinch of garlic powder. 3 Lay the bacon strips in a overlapping line on a sheet of cling wrap.  Place sage leaves all over bacon (about 9-10). 4 Place 1 piece of tenderloin across the short ends of the bacon and roll to cover with the bacon. 5 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. 6 Preheat oven to 425 F 7 Place the tenderloin in non-stick pan and sear on all sides over medium-high heat. 8 Brown the tenderloin well on the first side for 2-3 minutes. 9 Turn and cook on all sides, about 2 minutes per side. 10 Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after 5 minutes to ensure even cooking.