A delicious entrée that pairs beautifully with OG Cellars’ award-winning 2016 Syrah
2 tbsp. Extra Virgin Olive Oil
2 pork tenderloins (about 1 to 1-1/2 lbs. each) trimmed of excess fat
Salt and freshly ground black pepper
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh thyme, chopped
8 fresh sage leaves
12 slices thick-sliced bacon
2 to 3 tbsp. olive oil
Heat oven to 300 degrees
Place garlic in a small ramekin, drizzle with 1 tbsp. olive oil then cover ramekin with foil.
Bake until soft, about 45 minutes. When cool to touch, squeeze garlic flesh from head into small bowl. Stir to a paste consistency.
Arrange the tenderloins on work surface. Rub the top of each tenderloin with one-half of the garlic paste mixture and season with salt and pepper. Mix together rosemary and thyme and sprinkle half of this mix over the garlic on each tenderloin. Place four sage leaves down the center of each tenderloin. Wrap six slices of bacon around each tenderloin making sure the entire surface is covered with the bacon then secure with kitchen twine.
Heat oven to 375 degrees.
While oven is heating, heat remaining olive oil in large skillet over medium heat. Sear the bacon wrapped tenderloins until golden brown on all sides. Transfer seared tenderloins to a medium roasting pan, place in oven and roast to medium doneness (about 15 to 20 minutes or until meat thermometer placed in center of tenderloins registers doneness for pork). Transfer tenderloins to cutting board and let stand 10 minutes. Cut and remove twine before slicing. Cut in ½ to ¾ inch thick slices.
Serves 4 to 6