Pan-Roasted Bacon-Wrapped Pork Tenderloin

• 6 garlic cloves
• 1 tablespoon rosemary finely chopped, plus 2 large sprigs
• 1 tablespoon chives finely chopped
• 1 tablespoon olive oil
• sea salt
• 1 1/4 pounds pork tenderloin trimmed
• 4 bacon slices not thick-cut
• 6 scallions thin

1. Finely chop three of the garlic cloves. Combine the chopped garlic, rosemary, chives, and oil in a small bowl and season with salt and pepper. Rub the mixture all over the pork tenderloin. Place on a plate, cover with foil, and refrigerate at least 2 hours (and up to 8).
2. Preheat the oven to 400u0b0 F.
3. Wrap the marinated pork tenderloin with the bacon slices, tucking in the ends of the bacon to hold them in place, overlapping as needed.
4. Lightly crush the remaining 3 garlic cloves and remove the peel.
5. Heat a large, cast-iron skillet (or other ovenproof pan) over medium-high heat. Place the tenderloin in the pan and scatter the crushed garlic cloves, scallions, and rosemary sprigs around it.
6. Sear 5 minutes. Turn the tenderloin over and place the skillet in the oven. Roast until the pork is just cooked through, 25 minutes.
7. Transfer to a cutting board and let rest 5 minutes before slicing. Cut the tenderloin into 12 slices and serve.

garlic, rosemary, chives, olive oil, salt, pork tenderloin, bacon, thin

Taken from www.yummly.com/recipe/Pan-Roasted-Bacon-Wrapped-Pork-Tenderloin-1203922 (may not work)