Bacon Wrapped Pork Tenderloin With Sage
|Sage||2 Teaspoon, rubbed|
|Garlic||2 Clove (10 gm), minced|
|Pepper||1⁄2 Teaspoon, freshly ground|
|Pork tenderloins||2 Pound|
With a mortar and pestle rub the sage, garlic, pepper and salt together.
Trim the pork of all fat and silverskin.
Rub the sage mixture on the outside of the pork tenderloins.
Wrap the pork with the bacon and secure with toothpicks.
Rotate the pork, one on each spit rod, 30 to 35 minutes or until the internal temperature reaches 150 to 155 degrees on the instant thermometer and the bacon is cooked through.
Remove bacon and slice pork on a diagonal to serve.