by Debra Wysopal

You know I love a beautiful, rustic dish that is simple and sends delicious smells trailing through the house. This is that. Easy, cost effective and quick to prep, this is a perfect weeknight crowd pleaser. It is wrapped in bacon after all! Serve with crusty bread to slather the roast garlic and a nice sturdy green and you are ready to go.

Nutrition facts: 200 calories 20 grams fat
Rating: 3.0/5
( 10 voted )


  • 2 whole heads of garlic
  • 5 sprigs of rosemary
  • 1 tablespoon ground fennel
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • fresh ground pepper
  • 1 - 1 1/2 lb pork tenderloin
  • 4-5 slices of good bacon
  • Crusty bread for serving


Preheat oven to 425°.  Set to convection, if option.

Cut 2 whole heads of garlic in half crosswise. Strip leaves off 1 rosemary sprig, discard stem, and finely chop leaves. 

Drizzle tenderloin with olive oil.  Sprinkle loin liberally with chopped rosemary, fennel powder, garlic powder and salt.  You may not use all of it, but don't be shy.  Season with a few grinds of fresh pepper. 

(Note: if you have time to do this in the morning, great; chill pork until dinner but it is not necessary).

Scatter remaining 4 rosemary sprigs in a large baking dish and set tenderloin on top. Wrap 4 bacon slices around tenderloin, tucking ends underneath so bacon stays in place, shingling them with a slight overlap.  This is a rustic dish, no need to stress this step, this isn't a swaddle, it's a wrap.

Nestle halved heads of garlic around tenderloin and drizzle the whole shebang with remaining 1 Tbsp. oil.

Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, start checking around 25 minutes.  If you need the bacon to crisp a bit more,  you can crank up the broiler for the last minute or so,  but watch carefully not to burn.  

Transfer to a cutting board and let rest at least 10 minutes before slicing.  Slather the crusty bread with the grilled garlic and serve with a simple green. 


Do Ahead: Pork can be rubbed with garlic mixture 1 day ahead. Cover and chill.

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Jen Mcgrath January 12, 2020 - 11:20 am

That’s looks fantastic!

Courtney Tucker January 19, 2020 - 5:52 pm

Deb, add the prep time and cooking time. 🙂 Unless I’m blind and I missed it.

Comments are closed.

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