Pork tenderloin has always been a go to for me when it comes to planning dinner. They are very affordable making it a perfect choice for a big family and they cook very quickly making it a perfect mid week meal choice. . . Bacon Wrapped Pork Tenderloin . . 4 garlic cloves, plus 2 whole heads 5 sprigs rosemary 1 tbls fennel seeds 1½ tsp kosher salt 3 tbls olive oil, divided Freshly ground black pepper 1 (1 1/2lb) pork tenderloin 4 slices thin bacon 2 russet potato’s cut into 1 1/2” pieces and tossed with olive oil, salt and pepper Preheat oven to 425F Chop the garlic cloves. Cut 2 whole heads of garlic in half crosswise. Strip leaves off 1 rosemary sprig, discard stem, and finely chop leaves. Finely chop the fennel seed Mix chopped garlic, chopped rosemary, fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper. Rub garlic mixture all over the tenderloin on a baking sheet (if you have time to do this in the morning, great; chill pork until dinner) Scatter remaini...