Active Time

　　25 minutes

　　Total Time

　　1 hour

　　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.

　　

Ingredients

8 servings

　　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)

　　

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

Step 5

Pork can be rubbed 1 day ahead. Cover and chill.