8 strips - Sunterra Farms peppered bacon
0.8 kg - Sunterra Farms pork tenderloin, trimmed
½ tbsp - fresh rosemary, chopped
½ tbsp - olive oil
¼ tsp - garlic, chopped
Salt and pepper to taste
On a cutting board, place the bacon strips in a shingle pattern, parallel to each other with a slight overlap, until the bacon is approximately the same length as the tenderloin. Season the tenderloin with rosemary, oil, garlic salt and pepper and fold the narrow end of the tenderloin over so that the meat is an even thickness throughout.
Place the tenderloin perpendicular across the bottom edge of the bacon pattern and roll it up as tightly as possible, securing the loose ends of bacon with wooden skewers or toothpicks.
Place in preheated 400F oven and roast for 20 to 30 minutes, until the bacon is brown and crispy and the pork is cooked throughout. Rest for 10 minutes and cut into medallion size steaks.
Sunterra Bacon, Peppered (kg)
Sunterra Farms Pork Tenderloin (kg)
Herb, Rosemary (approx 28g) (each)
Colavita Extra Virgin Olive Oil (500ml)
Garlic, Hardneck Russian/Purple LOCAL B.C. or Alberta (approx 40g per bulb) (each)
Roland Fine Sea Salt (750g)
Morton Bassett Whole Black Pepper (60g)