Recipe
Christmas Pork Tenderloin
Time: About 1 hour (active time about 25 minutes)
Yield: 8 servings
| 5 garlic cloves, peeled 1 tablespoon freshly ground black pepper 1 tablespoon ground allspice 1 tablespoon kosher salt 1 tablespoon light brown sugar |
3 tablespoons rosemary leaves, plus 6 sprigs 2 tablespoons extra-virgin olive oil, plus more for brushing 2 large pork tenderloins (about 3 pounds) 12 ounces thin-sliced bacon (about 12 slices) Cranberry sauce (for serving, optional) |
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.
Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.
Arrange 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 overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.
Arrange 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 the thickest part registers 140°F for medium-rare (about 20 minutes) or 145°F for medium (about 25 minutes).
Transfer to a cutting board and let rest for 10 minutes before slicing. Serve with cranberry sauce, if using.
Notes
Pork can be rubbed 1 day ahead. Cover and chill.