Ingredients

  • 12 ounces thin-sliced bacon (about 12 slices)
  • 1 tablespoon freshly ground black pepper
  • 5 garlic cloves, peeled
  • 1 tablespoon ground allspice
  • 1 tablespoon kosher salt
  • 1 tablespoon light brown sugar
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 large pork tenderloins (about 3 pounds)
  • 3 tablespoons rosemary leaves, plus 6 sprigs
  • Cranberry sauce (for serving; optional)

Ready In 60 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.
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Step 2

  • Rub garlic paste all over pork.
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Step 3

  • Let sit at least 30 minutes, or cover and chill up to overnight.
  • Length: 30 minutes

Step 4

  • Arrange a rack in top third of oven; preheat to 425F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.
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Step 5

  • Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over.
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Step 6

  • Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140F for medium-rare (about 20 minutes) or 145 for medium, (about 25 minutes).
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  • Length: 45 minutes

Step 7

  • Transfer to a cutting board and let rest 10 minutes before slicing.
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  • Length: 10 minutes

Step 8

  • Serve with cranberry sauce alongside, if using.
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Step 9

  • Do Ahead

Step 10

  • Pork can be rubbed 1 day ahead. Cover and chill.
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