Finally the Right Recipe!

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...

From reading about pork and how it is supposed to be cooked, I found the right way to cook a pork tenderloin and have it be juicy and delicious every time with very little seasonings. 2 Pork Tenderloins (usually come in a package together) Kosher Salt Heat a large skillet on high heat. (In the meantime, heat up your outdoor grill) Sprinkle kosher salt evenly over skillet to cover bottom. Place tenderloin on skillet and seer the entire outside. This keeps the moistness in the meat. After seering, taking outside to the grill and place on medium heat. Cook for approx. 20 minutes. Turn a few times to keep even. (If you have a meat thermometer cook to 155 deg. - pork will continue to cook after you take it off the grill, but if you are worried about it being done you can cook it to 160 deg...anymore and it will dry out) When finished, cover in foil to keep warm till you sit down to eat or eat immediately. Tastes good all by itself or with sweet chili sauce for dipping.