Bacon Wrapped Pork Tenderloin with Pan Sauce

While pan searing


  • 2 pork tenderloins (about 1 to 1 1/2 lbs each) trimmed of excess fat
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh rosemary leaves
  • 12 fresh or powder sage leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 lb of bacon
  • 2 tablespoons olive oil
  • Toothpicks
Sauce:
  • 1/2 cup chicken stock
  • 1/4 cup of heavy whipping cream
  • 2-3 Tbls butter

 Directions
Arrange 2 tenderloins on work surface. Mix together the herbs and salt and pepper and scatter half of the mix over each tenderloin. Wrap the bacon around each tenderloin (I think a bacon weave is more fun and you don't have to use the toothpicks later or...) then put a toothpick through the side of the tenderloin to hold the bacon in place.

 Heat oven to 375 degrees F.

Heat oil in a medium, skillet over medium-high heat. (Tip: I move the pan around to get all the edges of the tenderloin too as the middle cooks faster in the pan then the ends) Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 10 to 15 minutes (should be at 140 in the thickest spot). Transfer tenderloins to cutting board and let stand 10 minutes. 
While waiting for the pork to cook in the oven, remove the fat from the pan and deglaze with a 1/3 to 1/2 of a cup of chicken stock. After the bits have dissolved into the stock, put 2-3 Tbls of butter into the mixture to make sauce. Add 1/4 cup of heavy whipping cream and salt to taste. 

 Remove toothpicks before carving.

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