Created on May 26th, 2013
Preheat oven to 425°F.
Take a sharp knife and clean the tenderloins of any fat.
Butterfly each tenderloin by cutting 3/4 of the way through the meat lengthwise.
To make pesto, combine basil, garlic, parmesan, and pine nuts in a food processor. Puree and slowly pour in the olive oil until you have a thick paste.
Spread a layer of the pesto on the inside of the pork and season with salt and pepper.
Place the tenderloin, pesto side up, on 2 pieces of bacon and roll the pork into a tight barrel shape.
Season the outside with salt and pepper.
In a cast iron pan or oven-safe pan, heat 1 tsp olive oil.
Sear each tenderloin on all sides and then transfer to the oven and bake for 20 minutes.
Remove from oven, cut each tenderloin in half on the diagonal, and serve with favorite vegetables and/or potatoes.
Enjoy!