Bacon-Wrapped Pork Tenderloin with Barbeque Sauce and Garlic

Besides bacon, pork tenderloin is my favourite "other white meat". This recipe is for one of those nights when you either don't feel like fussing or just don't have the time. Use your favourite barbeque sauce (store-bought or homemade, its up to you) wrap with bacon, that's it! I love to add garlic to most meat, but that is completely optional. For a sheet pan meal, scatter some cauliflower florets and halved baby potatoes drizzled with olive oil around the roast.

1 (1-1½ lb) pork tenderloin
1 cup Barbecue Sauce
4-6 strips bacon, uncooked
6-8 cloves garlic, sliced (optional)

Remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin with a sharp knife.

Makes slits all over the pork and insert a slice of garlic into each.

Rub entire pork tenderloin in barbecue sauce (you'll use the leftover sauce for basting).

Wrap entire pork tenderloin with bacon strips (overlapping slightly) to cover the meat. Make sure the ends are tucked in on the bottom.

Let the tenderloin rest on the counter until it reaches room termperature, about 30 minutes from the time you took it out of the fridge while you preheat the oven.

Preheat oven to 375°F (190°C). Prepare a rimmed baking sheet with foil and place a cooling rack on top. The rack helps to ensure the bacon on the bottom gets crisp.

Place pork tenderloin on the prepared rack over the sheet pan.

Roast for about 30 minutes, until internal temperature reaches between 145-150°F, or desired doneness.

Baste with barbeque sauce twice while roasting.

Remove from the oven and let rest for at least 10 minutes before slicing and serving.

Makes 4 servings.

Cook's Notes:
How to Remove Silverskin: Silverskin should be removed from the pork because it doesn't dissolve the way fat does, and it stays tough and difficult to chew. To remove it, insert the tip of a sharp knife under the silverskin about ½" from one end of the tenderloin. Angle the blade of the knife slightly upward so it will not cut into the meat. Hold on to the piece of silverskin you first slid the blade under and move the knife carefully down the length of the silverskin, keeping it at the upward angle. Once the silverskin is removed from one end, go back to the first ½" and remove that.

Cooking time will vary depending upon the size of the roast. Always use a meat thermometer to check that pork is properly cooked. 145°F is a bit pink in the middle (medium) and 160°F is cooked through (well done). Just remember, whatever your final target temperature is, take the roast out five degrees before that and let it coast to its final doneness while wrapped tighly in foil.