Bacon-Wrapped Tuscan Pork Tenderloin
This tenderloin arrives with its own built-in dinner-party energy: a savory Tuscan crust, smoky bacon and a creamy horseradish finish with just enough tang to wake it all up. It looks impressive on a platter, but the method is blissfully simple.
Ingredients
Method
- Heat the oven to 400°F, or prepare a grill for indirect medium heat. Rub tenderloin with Ellbee's Tuscan Gourmet Garlic, Ellbee's Rosemary Olive Oil, salt and pepper.
- Lay bacon slices slightly overlapping on a board. Set the tenderloin across the bacon and roll it up snugly, securing the seam with toothpicks if needed.
- Sear the tenderloin bacon-side down in an oven-safe skillet for 3 to 4 minutes. Turn, then roast or grill indirectly until the center reaches 145°F, 18 to 24 minutes. Rest 10 minutes before slicing.
- Stir mayonnaise, horseradish, Ellbee's Champagne Balsamic Vinegar, Dijon and thyme. Serve the sliced pork with the sauce on the side.
Notes
Time: 50 min
Kitchen tip: Resting is not optional here: it lets the tenderloin stay juicy and gives the bacon time to set into a clean slice.
