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Pork Tenderloin With Garlic Rosemary and Bacon

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“An experiment that produced a wonderfully flavored pork tenderloin with an excellent pan sauce. I was making Garlic-Roasted Pork With Tarragon Sauce using (1) pound of tenderloin and since my tenderloins were in a (2) pound package, I made up this recipe to use the extra one.”

Ingredients Nutrition


  1. Trim all silver skin from pork tenderloin & cut 4 shallow slits in the surface. Push in garlic clove halves. Rub meat with olive oil. Sprinkle with pepper.
  2. Line a baking sheet with a large piece of heavy duty aluminum foil. Place a baking rack on the foil and lay out the bacon slices.
  3. Center the tenderloin across the bacon and arrange rosemary sprigs over the top.
  4. Wrap bacon slices around the meat and rosemary, securing with toothpicks if necessary. Try to cover as much of the rosemary as possible so it doesn't burn when roasting.
  5. Cover tightly and refrigerate for at least 2 hours.
  6. Preheat oven to 425ºF.
  7. Remove meat from fridge and place in oven still wrapped. Roast for 15 minutes.
  8. Uncover and bake for 10-15 minutes more or until internal temp reaches 150-155º. Don't overcook it - the temp will rise about 5º-10º more from carry-over cooking after you take it out of the oven. Your goal temp is ~160º. The meat may look faintly pink in the center but it is done if the juices run clear.
  9. Remove from oven and pour off pan drippings to a small saucepan. Loosely rewrap meat with the foil and let rest for 10 minutes.
  10. Whisk the cornstarch into pan drippings, heating and stirring until thickened. Add salt to taste and more pepper if you want.
  11. Remove toothpicks, bacon and rosemary from meat and discard. (My bacon wasn't uniformly crisp. If yours is, feel free to crumble it into the sauce.).
  12. Slice pork at an angle into thin slices. Serve with the gravy.

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