Bacon-wrapped Pork tenderoin

We had the one of the best dinners ever on Friday night thanks to the recipe of the wonderful Bobby Flay and about 1/2 hour of time in the kitchen. It was about 90 degrees out, so the hardest part was dealing with the heat of the oven and stove... but totally worth it. If you are a meat eater I HIGHLY recommend this dish.

Bacon wrapped pork tenderloin with garlic & Parmesan green beans:

Ingredients

• 1 head garlic, top sliced off
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh rosemary
• 12 fresh sage leaves
• 1 tablespoon chopped fresh thyme
• 12 1/4-inch thick slices bacon
• 2 tablespoons olive oil

Directions

Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.

Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.

Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.