Ingredients

The following ingredients have 8 Servings
  • 2 teaspoons minced garlic
  • 2 Tablespoons fennel seeds
  • 2 Tablespoons fresh rosemary
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 lemon, (zested, halved lengthwise & cut in thin slices)
  • 6 Tablespoons olive oil, divided
  • 3 lbs. pork tenderloin ((usually 2 tenderloins each weighing about 1.5 lbs.))
  • 8 oz bacon (applewood smoked bacon is the best)
  • 1 lb. potatoes, about 3 large russet or 10-12 smaller potatoes)
  • 1 sweet onion, cut into 8 wedges
  • 1/2 lb fresh green beans, snapped in half

Instruction

  • Preheat oven to 425 degrees.
  • Combine garlic, fennel seeds, rosemary, lemon zest, salt & pepper with 3 tablespoons olive oil and run through grinder until it makes a paste.
  • Rinse pork, pat dry and place on work surface.
  • Rub herb paste over both tenderloins.
  • Take bacon strips and wrap each tenderloin. It will take about 4-5 strips each. Secure with several toothpicks where edges of bacon are on top.
  • Place pork on baking sheet with rim.
  • In a large bowl, toss cut up potatoes, onion, green beans and lemon slices with remaining 3 tablespoons olive oil. Salt & pepper to taste.
  • Place vegetables around pork tenderloins.
  • Add 1/4 cup water to baking sheet.
  • Roast in oven for 40 minutes or until the meat reaches a temperature of 138 degrees. Remove meat & cover with foil.
  • Turn vegetables several times to coat with drippings then return to oven for another 20-30 minutes or until potatoes are done.
  • Slice pork, drizzle with some of the pan juices and serve surrounded by vegetables.