Bacon-Wrapped Pork Tenderloin

Ingredients:

• 1 lb pork tenderloin
• 1 package thick bacon--about 8 to 10 slices
• 1 tablespoon olive oil
• 1/4 cup honey
• Salt and pepper to taste
• 1 tablespoon pork rub

Instructions:

1. Preheat oven to 400 degrees Fahrenheit
2. On a cutting board, lay out the bacon in a horizontal line. The slices should be slightly overlapping, as seen below.
   
3. Season the pork tenderloin with salt and pepper. 
4. Add oil to a large skillet over high heat.
5. Add pork to skillet and sear on all sides until nicely browned.
6. Remove pork from skillet. Place pork on the bacon slices. 
   
7. Roll the pork up while using a knife to help keep the bacon slices together. Finish with the seam side down.
   
8. Add bacon-wrapped pork tenderloin to a large baking pan. Drizzle honey over pork and brush to spread evenly.
   
9. Roast for approximately 35 minutes, stopping once or twice to baste with the accumulated juices at the bottom of the baking pan.
10. Remove from oven. Baste once again and then let rest for five minutes. 
11. Cut into thick slices and serve. I topped mine with caramelized onions, as seen above. Enjoy!

Pork Loin with Wine and Herb Gravy

Ingredients:

• 2 lb center cut pork loin
• 1/3rd cup extra virgin olive oil
• 2 tablespoons fresh rosemary, chopped
• 1/2 cup sage, chopped
• 6 cloves garlic, minced
• 1 and 1/2 cups dry white wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• Salt and pepper, to taste
• 1 tablespoon thyme
• 2 teaspoons parsley
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions:

1. Preheat oven to 350 degrees
2. In a large skillet, heat oil on medium-high heat. Add minced garlic to oil and cook until flagrant (about 1 to 2 minutes)
3. Add rosemary and sage to skillet. Saute garlic, rosemary and sage for about one minute.
4. Add pork loin to skillet on top of the herbs. Saute for approximately 5 minutes on each side, then remove pork loin to a plate, leaving most of the herbs behind. 
5. Add wine to skillet and stir with a wooden spoon, making sure to scrape the bottom of the skillet with the spoon. Cook until smell of alcohol has disappeared--about one to two minutes.
6. Add heavy cream to gravy mixture and mix well. 
7. Add salt, pepper, thyme and parsley to gravy mixture. 
8. Mix cornstarch and water in a small bowl. Add this mixture to the gravy to increase thickness.
9. Place pork loin in a large baking pan and season with additional salt and pepper.
10. Pour 3/4 of gravy mixture over pork loin. 
    
11. Place baking pan in oven and cook for about 25 minutes. At the 25-minute mark, remove pan from oven and add rest of gravy to the pork loin. Place back in oven and cook for approximately 20 more minutes or until a meat thermometer reads at least 150 degree Fahrenheit when inserted. 
12. Remove pork loin from oven and then remove the pork loin from the baking pan to a separate plate. 
13.  Pour the juices from the baking pan into a large saucepan. Add chicken broth to saucepan and cook on medium-high heat until boiling. Then remove from heat.
14. Place pork loin back into baking dish and add gravy mixture on top. Slice and serve immediately.Spoon additional gravy from baking pan on top of pork loin slices. Enjoy!