Bacon-Wrapped Pork Tenderloin with Garlic Herb Rub

Think of this as the weeknight version of a classic Italian porchetta - it's not traditional, but it sure is delicious.

Garlic Herb Rub:
4 cloves garlic
2 whole heads garlic
5 sprigs rosemary
1 Tbsp. fennel seeds
1½ tsp. sea salt
2 Tbsp. extra-virgin olive oil, divided
black pepper, freshly ground

Tenderloin:
1 (1-1½ lb) pork tenderloin
4-6 slices bacon

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Peel and finely chop 4 cloves garlic. Cut 2 whole heads of garlic in half crosswise. Strip leaves off 1 rosemary sprig, discard stem, and finely chop leaves. Finely chop 1 Tbsp. Fennel seeds.

Mix chopped garlic, chopped rosemary, chopped fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper.

Rub garlic mixture all over 1½ lb pork tenderloin on a rimmed baking sheet (if you have time to do this in the morning, great; chill pork until dinner).

Scatter remaining 4 rosemary sprigs in a large baking dish and set tenderloin on top. Wrap 4 bacon slices around tenderloin, tucking ends underneath so bacon stays put.

Nestle halved heads of garlic around tenderloin and drizzle with remaining 1 Tbsp. oil.

Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145°F for medium, about 20-30 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing (the tenderloin will rise another 5 degrees while it rests).

Makes 4 servings.

Make-Ahead: Pork can be rubbed with garlic mixture 1 day ahead. Cover and chill.