Bacon Wrapped *Pork Tenderloin – Simple But Impressive
*(Also works with beef tenderloin so you end up with Fillet Mignon when sliced – cook time may very)
**(Can also be baked on a barbecue but you need to watch it constantly or place in a pan because of the bacon)
1 large pork tenderloin, cleaned and trimmed
3 slices of bacon
1 tablespoon of garlic powder
1 teaspoon of Seasoning Salt or your favourite Rub
1 teaspoon dried crumbled leaf basil
1/2 teaspoon dried crumbled leaf oregano
1 teaspoon black pepper
3 tablespoons of olive oil
Combine garlic powder, seasoned salt, basil, oregano, and black pepper.
Put olive oil in the palm of your hand and coat tenderloin well.
Rub seasoning all over the pork tenderloin.
Coil bacon around tenderloin (like a spring) and secure with toothpicks.
Place in a 9×13 pan and bake uncovered in a 375 to 400 **oven for 1 hour.
Make sure the bacon is done but not burnt black. Remove and cover with foil. Let stand for 10 minutes before slicing. You can cut into portion sized pieces or thinner slices. Serves up to 4 people, depending on the size of the tenderloin (beef tenderloin would serve 6 adults).