A delicious and quick-to-prepare bacon-wrapped pork tenderloin seasoned with garlic, rosemary, and fennel seeds, roasted alongside potatoes for a perfect midweek family dinner.
1: Preheat oven to 425°F.
2: Chop the garlic cloves and cut the whole heads of garlic in half crosswise.
3: Strip leaves off 1 rosemary sprig, discard stem, and finely chop leaves.
4: Finely chop the fennel seeds.
5: Mix chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon of olive oil in a small bowl; season with pepper.
6: Rub garlic mixture all over the tenderloin on a baking sheet and chill until dinner if possible.
7: Scatter remaining 4 rosemary sprigs in a large baking dish and set the tenderloin on top.
8: Wrap 4 bacon slices around the tenderloin, tucking ends underneath.
9: Nestle halved heads of garlic around the tenderloin and drizzle with the remaining 2 tablespoons of olive oil.
10: Scatter the potatoes evenly around the pork.
11: Roast until an instant-read thermometer inserted into the thickest part of the tenderloin registers 145°F for medium, about 30–40 minutes.
12: Transfer to a cutting board and let rest at least 10 minutes before slicing.
