1 pork tenderloin
1/2 lb of bacon
3 heads of roasted garlic
2 shallots finely chopped
2 cloves of garlic finely chopped
1/2 cup of white wine
1/2 cup of dark chicken stock (if you don’t have any dark chicken stock just use regular chicken stock)
1 tbsp of butter
Kosher salt and pepper
Preheat your oven to 350 degrees. Rub the pork loin with the salt, pepper, and roasted garlic.
Take the bacon and wrap it around the loin so the whole loin is covered in bacon. Using butcher twine secure the bacon to the loin every inch or so. This way the bacon stays attached to the meat through the whole cooking process. If you want an easy way to do this check out this article.
Over medium stovetop heat place the loin in an oven safe pan and brown on all sides (about 5 minutes a side). Insert an oven safe thermometer in and place in the oven till 140-145 internal has been reached (do not fear despite urban legends medium pork is not going to kill you).
Once the pork loin has reached the proper internal temperature remove it from the oven and set on a cutting board to rest for 10-15 minutes.
Out of the pan drain all but 1 tb of the bacon grease and add in the tb of butter. Place this over medium heat and add in the shallots and cook for 2 minutes. Add in the garlic and cook for another minute.
Add in the wine and scrape the bottom of the pan. Cook till the wine has been reduced by 1/2 (about 5 minutes).
Add in the stock and bring to a boil and reduce till the sauce coats the back of a spoon (about 5 minutes).
After the pork loin has rested cut it into sections.
Serve with the sauce drizzled over top.