Christmas Pork Tenderloin

A festive pork tenderloin wrapped in bacon and seasoned with a fragrant blend of garlic, rosemary, and warm spices. Perfect for a holiday main course, this tender and flavorful dish is finished with an optional cranberry sauce.

6 servings

1 hr 30 min

Published October 4, 2025

Ingredients

•5 cloves garlic cloves, peeled
•1 tablespoon freshly ground black pepper
•1 tablespoon ground allspice
•1 tablespoon kosher salt
•1 tablespoon light brown sugar
•3 tablespoons rosemary leaves, plus 6 sprigs
•2 tablespoons extra-virgin olive oil, plus more for brushing
•2 large pork tenderloins (about 3 pounds)
•12 ounces thin-sliced bacon (about 12 slices)
•1 cup Cranberry sauce (for serving; optional)

Cooking Instructions

1.
Pulse 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.
10 min
2.
Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.
30 min
3.
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.
15 min
4.
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.
35 min
5.
Pork can be rubbed 1 day ahead. Cover and chill.

Ingredients

•5 cloves garlic cloves, peeled

•1 tablespoon freshly ground black pepper

•1 tablespoon ground allspice

•1 tablespoon kosher salt

•1 tablespoon light brown sugar

•3 tablespoons rosemary leaves, plus 6 sprigs

•2 tablespoons extra-virgin olive oil, plus more for brushing

•2 large pork tenderloins (about 3 pounds)

•12 ounces thin-sliced bacon (about 12 slices)

•1 cup Cranberry sauce (for serving; optional)

Cooking Instructions

Pulse 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.

10 min

Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.

30 min

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.

15 min

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.

35 min

Pork can be rubbed 1 day ahead. Cover and chill.