Bacon Wrapped Pork Tenderloin - pork tenderloin

Method

• Remove about 1/2 inch off the tapered end of each tenderloin to make a perfect cylinder.
• Season with salt, pepper, and a pinch of garlic powder.
• Lay the bacon strips in a overlapping line on a sheet of cling wrap. Place sage leaves all over bacon (about 9-10).
• Place 1 piece of tenderloin across the short ends of the bacon and roll to cover with the bacon.
• Repeat with the other tenderloin segments. The bacon-wrapped tenderloins can be wrapped in plastic and stored in the refrigerator for up to 2 days. When ready to proceed, allow them to warm to room temperature.
• Preheat oven to 425 C
• Place the tenderloin in non-stick pan and sear on all sides over medium-high heat.
• Brown the tenderloin well on the first side for 2-3 minutes.
• Turn and cook on all sides, about 2 minutes per side.
• Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after 5 minutes to ensure even cooking.