Christmas Pork Tenderloin

From the kitchen of Carly

Bacon-wrapped pork tenderloin crusted with garlic, allspice, and rosemary. Bold spice rub meets smoky bacon in a showstopper that's elegant enough for the holiday table but simple enough to pull off on a weeknight.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 15 garlic cloves, peeled
  • 11 tablespoon freshly ground black pepper
  • 11 tablespoon ground allspice
  • 11 tablespoon kosher salt
  • 11 tablespoon light brown sugar
  • 13 tablespoons rosemary leaves, plus 6 sprigs
  • 12 tablespoons extra-virgin olive oil, plus more for brushing
  • 12 large pork tenderloins (about 3 pounds)
  • 112 ounces thin-sliced bacon (about 12 slices)
  • 1Cranberry sauce (for serving; optional)

Instructions

  1. Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.

  2. Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.

  3. Arrange a rack in top third of oven; preheat to 425°F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.

  4. Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.

  5. Pork can be rubbed 1 day ahead. Cover and chill.