Ingredients
- slices bacon
- tablespoon garlic powder
- teaspoon seasoned salt
- teaspoon dried basil
- teaspoon dried oregano
- pounds pork tenderloin
- tablespoons butter
- tablespoons olive oil
Instructions
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Step 1
Preheat your oven to 400°F (200°C). In a large oven-safe skillet, lay the bacon strips in a single layer and cook over medium-high heat until they’re lightly browned but still flexible, about 6 to 7 minutes. I like to turn them often so they cook evenly. Transfer to paper towels to drain and wipe out most of the bacon fat, leaving just a thin coating. While the bacon cools, combine the garlic powder, seasoned salt, basil, and oregano in a small bowl. Wrap each strip of bacon around the pork tenderloin, using a toothpick or two per strip to secure it tightly. Carefully slice between each bacon wrap to form individual medallions. Dip both flat sides of each medallion into the spice mixture, pressing gently so it adheres. In the same skillet, melt the butter with the olive oil over medium-high heat. Place the medallions flat side down and cook for 4 minutes per side, until deeply golden. Slide the skillet into the preheated oven and bake until the pork is no longer pink in the center, typically 17 to 20 minutes. An instant-read thermometer should read 160°F (70°C) for perfectly done meat. Let rest a minute before serving.