Bacon Wrapped Pork Tenderloin
6 pork tenderloin, trimmed and 2” of tail removed
8 oz. bacon, sliced very thin (have your butcher do this – pre-sliced will not do)
Salt, pepper, and ground coriander to taste
Place one piece of parchment paper on a work surface. Working from side to side, place slices of bacon slightly overlapping. Cover with second piece of parchment, and repeat if necessary.
Season pork with the salt, pepper and coriander. Starting with one tenderloin, place the pork “cylinder” at the end of the sliced bacon perpendicular to the slices of the bacon and, rolling away from you, wrap the bacon around the pork. Repeat one by one.
To cook the pork, place the tenderloins one or two at time in a cold Teflon pan. (It is very important the wrapped tenderloin is placed seam side down. In other words, where the bacon ends. If you don’t sear the “seam” side first, the bacon will shrink and unravel from the meat.) Turn the flame to medium-high and allow the seal to adhere (2-3 minutes) then brown on all sides. Repeat process, allowing pan to cool down between batches. (This can be done up to 3 or 4 hours in advance.)
To finish cooking, finish on grill or in 400° oven to desired doneness, 10 to 12 minutes. (The meat cooks evenly throughout, so simply slice off the end to determine doneness.)
Serve with White Bean Salad.