Bacon-Wrapped Pork Tenderloins
By Paula DeenJUMP TO RECIPE
- 2 1 lb pork tenderloins
- 2 tablespoons olive oil
- 2 tablespoons chopped, plus more for garnish fresh rosemary
- 2 slices thickly sliced bacon
- 2 cups for deep frying peanut oil
Heat deep fryer to 350 °F. Wrap the bacon around the tenderloins. Drizzle with olive oil, season liberally with salt and pepper and rub with the chopped rosemary.
Heat a large non-stick pan over medium-high heat and sear the wrapped tenderloins to get the bacon fat rendering, about 1-2 minutes.
Carefully drop into the deep fryer, and cook until the internal temperature reaches 145 °F for medium rare, about 5 minutes.
Remove from fryer and let drain on paper towel.
Slice into thin pieces and garnish with rosemary.