- 1 pork tenderloin (about 1 lb) - Salt and freshly ground black pepper - 8 slices of bacon - 2 tablespoons olive oil - 2 tablespoons unsalted butter, softened - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 2 cloves garlic, minced

Preheat your oven to 400°F (200°C). Season the pork tenderloin generously with salt and pepper. Wrap the bacon slices around the pork tenderloin, overlapping slightly to cover completely. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the bacon-wrapped pork on all sides until browned, about 6 minutes total. Transfer the skillet to the preheated oven and roast for about 20 minutes or until the internal temperature reaches 145°F (63°C). In a small bowl, mix together the softened butter, rosemary, thyme, and garlic. Remove the pork from the oven and let it rest for a few minutes before slicing. Serve with a dollop of herb butter on top.