At Soby's restaurant in Greenville, S.C., chef Shaun Garcia serves this Applewood smoked bacon-wrapped pork tenderloin on roasted-garlic mashed potatoes and broccolini with a habanero butter sauce.
- 3 pork tenderloins
- 21-27 slices Applewood smoked bacon
Note: 18-inch plastic wrap is available at wholesale clubs (Sam's, Costco) or restaurant supply stores. If you can't get wide plastic wrap, use regular size wrap. Cut two sheets of 12-inch wrap 18 inches long and overlap them from top to bottom rather than left to right. Make sure you overlap them by at least 3 inches to keep them together when you are rolling the tenderloins.