I’m not a huge fan of pork tenderloin, but its one of my fam’s favorites. I am always trying to find new ways to cook it in order for to find a way to like it. This recipe came pretty close. It was so tender and packed with flavor! Based on the “Rosemary Balsamic Pork Tenderloin” recipe found at: littleleopardbook.com. Such a cute website, I couldn’t resist trying her recipe. I served it up with my Tomato Basil Pasta and Lemon Garlic Asparagus.


  • 1.5 lb Boneless Pork Tenderloin
  • 2 T. Balsamic Vinegar
  • 2 T. Olive Oil
  • 3 Sprigs Fresh Rosemary
  • 3 Sprigs Fresh Thyme
  • 1 T. McCormick’s Montreal Chicken Rub
  • 1 T. McCormick’s Roasted Garlic & Herb Rub
  • 1.5 t. Italian Seasoning
  • 1.5 t. Dill Weed
  • 1 t. Paprika
  • 2 t. Garlic Powder
  • 1/2 t. Ground Black Pepper
  • 1/2 t. Kosher Salt
  • 4 Cloves Garlic (minced)
  • 6 Slices Thick Cut Peppered Bacon


  1. Preheat oven to  400°F. 
  2. Mix dry ingredients, rosemary and thyme together in a small bowl.
  3. Lay tenderloin on foil lined cookie sheet and brush entirely with balsamic vinegar then again with olive oil.
  4. Cut six slits into the tenderloin and stuff with garlic.
  5. Rub with dry mix.
  6. wrap in bacon ( I ran short of bacon, you should wrap six slices around the width of the tenderloin.)
  7. Cook in oven for about 50 min.