Preheat oven to 425º. Toss chopped garlic, chopped rosemary, fennel seeds, salt and 1 Tbsp oil in a small bowl. Season with pepper.
Rub garlic mixture all over tenderloin. Refrigerate.
Scatter rosemary springs in large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath.
Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 Tbsp oil.
Roast to 145º, 40-45 minutes. Let rest 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 186 (47%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 129.5mg||40 %|
|Sodium 780.3mg||27 %|
|Potassium 875mg||23 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.7g|
|Protein 40.5g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 397
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