Pork tenderloin is a lean cut of meat. Overcook it, and it becomes too dry. To keep pork tenderloin moist, I wrap mine with bacon, sear it, then roast it. Here’s the recipe:
2 pork tenderloins (about 1 to 1 1/2 pound each)
salt and pepper, to taste
garlic powder
about 20 sage leaves
10 strips of bacon
2 tbsp olive oil
Directions
1. Preheat oven to 375 degrees.
2. On a cutting board or working area, season the pork with salt, pepper and garlic powder. Place sage leaves on top of the pork – about 5 on each side. Wrap with bacon, and tie with twine.
3. In a skillet, heat olive oil over medium-high heat. Sear the meat – about 2 minutes on each side.
4. Transfer to a roasting pan, and cook for another 25-30 minutes, until cooked to your liking.
5. Let the tenderloin rest for about 10 minutes (you can also cover it with aluminum foil to keep the meat warm).
6. Slice and serve.
NOTE: When cooking, try to reach an internal temperature of 160 degrees Fahrenheit
Recommended Pairing: Chenin Blanc, Riesling
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| Sliced pork tenderloin |
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| Sliced pork tenderloin |
