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Epicurious

Christmas Pork Tenderloin

By Rhoda Boone

4.6

(22)

Christmas pork tenderloin on an oval serving platter garnished with rosemary.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog

Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be halved to serve a smaller crowd.

Looking for options? Try our juiciest pork tenderloin recipe with a honey-mustard glaze.

Recipe information

  • Total Time

    1 hour

  • Yield

    8 servings

Ingredients

5 garlic cloves, peeled
1 tablespoon freshly ground black pepper
1 tablespoon ground allspice
1 tablespoon kosher salt
1 tablespoon light brown sugar
3 tablespoons rosemary leaves, plus 6 sprigs
2 tablespoons extra-virgin olive oil, plus more for brushing
2 large pork tenderloins (about 3 pounds)
12 ounces thin-sliced bacon (about 12 slices)
Cranberry sauce (for serving; optional)

Preparation

  1. Step 1

    Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.

    Step 2

    Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.

    Step 3

    Arrange a rack in top third of oven; preheat to 425°F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.

    Step 4

    Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.

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

TagsPorkMeatBaconCured MeatMainBrunchDinnerDairy FreeNut FreeKetoEasyRoastChristmasWinterEpicurious

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