I’m sharing this recipe from The SIBO Diet Plan as it makes a wonderful holiday entree topped with cranberry sauce or other sauce. It also makes an easy week night entree as it can be made in less than an hour.
Prep Time 10 minutes/Cook Time: 40 minutes
2 tablespoons chopped fresh rosemary
4 teaspoons dried herbes de Provence or Italian seasoning (without garlic)
2 teaspoons garlic oi
2 teaspoons extra virgin olive oil
2 (1 pound) pork tenderloins
8 ounces pancetta, prosciutto or bacon
Freshly Ground Pepper
1. Preheat the oven to 350.
2. In a small bowl, stir together the chopped rosemary, dried herbs, garlic oil and olive oil. With clean hands or a pastry brush, spread the oil mixture over the tenderloins.
3. Wrap the pancetta around the oiled tenderloins and secure it by tying kitchen twine around the meat or by using toothpicks at 1 to 3 inch intervals as needed. Place the wrapped tenderloins on a rimmed baking sheet. Bake for 30 minutes.
4. Turn the oven to broil and broil for 5 minutes, or until the top is crispy.
5. Let the tenderloins rest for 10 minutes. Slice thinly, sprinkle with salt and pepper and serve.