1 Pork tenderloin
6-8 slices Bacon
2 tbsp Olive oil
1 clove Garlic, minced
1 tbsp Onion, minced
1 tsp Basil, dried
1 tsp Oregano, dried
1/2 tsp Rosemary, dried
Mix together the olive oil, garlic, onion and the herbs. Set aside.
In a casserole dish, line the bacon slices side by side to approximately the length of the pork tenderloin.
Place the tenderloin on the bacon slices and rub half of the herb mixture onto the meat. Carefully flip the tenderloin over and rub on the rest of the herb mixture.
Wrap up the tenderloin with the bacon and secure with toothpicks. Marinade in the refrigerator for 20-30 minutes.
Preheat oven to 350°F. Bake the tenderloin for 45 minutes. (Longer or shorter may be required, depending on the size of your tenderloin.)
Remove from oven and let stand for 5 minutes before slicing into medallions.
This is one of those recipes that looks and sound fancy when in fact it is super simple to do. The only difficult part is finding the correct bake time if you don't have a meat thermometer. If you have a meat thermometer, bake the meat until it reads 155°F or 70°C. Otherwise, 45 minutes should be good for a medium size tenderloin. Avoid overcooking it because the tenderloin will become tough and dry.
I served the pork medallions with a curried rice salad and steamed baby bok choy.