Bacon Wrapped Pork Tenderloin

Preheat your oven to 375 degrees Fahrenheit. Once hot, put a seasoned, oiled cast iron pan into the oven to heat for about 20 minutes.

Mix the oil, thyme, rosemary, salt, pepper, and garlic powder in a bowl and toss the pork tenderloin in it. Allow it to marinate for 15-20 minutes.

Once the pan is very hot, carefully remove it from the oven and place it on the stovetop over medium/medium-high heat.

Remove the pork from the marinade and slightly tuck the tail end of the tenderloin under itself as you place the pork into the pan. Sear for 2-3 minutes on each side and set the pork aside. Increase the oven heat to 400 degrees.

Lay out the bacon slices side by side vertically on a parchment-covered sheet pan. Lay the pork across the middle of the slices.

One by one fold the slices up over the pork in a criss-cross pattern. Carefully flip the pork over so the exposed ends are tucked under the tenderloin.

Sprinkle the rosemary leaves on and brush the pork, bacon, and rosemary with a little of the maple syrup.

Bake the pork on the sheet pan for 10-12 minutes. Remove the pan from the oven and flip the pork over using a pair of tongs. Brush the pork well with the remaining maple syrup and any juices that have collected on the sheet pan.

Set the temperature on your ThermoPro thermometer to the “Pork” setting or your desired temperature between 145 and 160 degrees Fahrenheit. When the pork reaches the desired temperature, remove it from the oven and allow it to rest for 10-15 minutes before slicing.