Ingredients
2 pork tenderloins approximately 1 pound each
6 garlic cloves minced
1 ½ tablespoons brown sugar
1 teaspoon dried rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 pound bacon you might not use the entire pound
A few fresh rosemary sprigs
Instructions
Preheat your oven to 425°F. Pat the pork tenderloins completely dry using a paper towel.
In a small bowl, combine the minced garlic, brown sugar, dried rosemary, salt, pepper, and olive oil, stirring until a paste forms.
Arrange the tenderloins in a roasting pan, then spread the garlic-brown sugar paste evenly over each one.
Slice the bacon into strips, then wrap them around the tenderloins. Place each strip over the top, gently tucking the edges under the sides of the pork without wrapping underneath.
Tuck a few sprigs of fresh rosemary around the tenderloins.
Roast for 25 to 30 minutes, or until the internal temperature of the pork reaches at least 145°F.