Ingredients:
- 1 pork tenderloin
- 3-5pcs slices of bacon
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon of garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tsp constarch
- 1/2 cup white wine
- 1/2 cup beef broth
- 1tsp dijon mustard
- 1tsp worcestershire sauce
- olive oil
- salt & pepper
Directions:
1. Combine all the herbs, salt and pepper. Rub seasoning all over the pork tenderloin.
2. Preheat the oven to 160C.
3. Heat oil in a large grill pan over medium heat. Sear the pork on all sides until browned. Remove from the heat.
4. Wrap pork with bacon and secure with toothpicks. Take your olive oil and coat well.
5. Return the pork to the pan and roast in the oven, basting occasionally with the cooking juices for 35 to 40 minutes.
6. Scrape up the sauce from the pan.
7. Heat a non-sticky pan in low heat. Pour the wine, mustard, Worcestershire sauce and sauce from the pan.
8. Whisk together the beef broth and cornstarch then add to the mixture. Stir constantly until the sauce begins to thicken.
9. Serve over the sliced pork.
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