Christmas Pork Tenderloin
Christmas Pork Tenderloin is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms.
Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.
Rub garlic paste all over pork.
Let sit at least 30 minutes, or cover and chill up to overnight.
Arrange a rack in top third of oven; preheat to 425°F.
Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin).
Secure any exposed bacon slice ends with toothpicks.
Arrange 6 rosemary sprigs on a rimmed baking sheet.
Arrange pork over.
Brush tops of tenderloins with oil.
Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes).
Transfer to a cutting board and let rest 10 minutes before slicing.
Serve with cranberry sauce alongside, if using.
Pork can be rubbed 1 day ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.