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 end...