Bacon Wrapped Tenderloin Roast

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1 Snake River Farms Center Cut Tenderloin Roast (approx. 2 lbs)
3 Tbs California Olive Ranch extra virgin olive oil, plus another ¼ cup for basting
8 slices Snake River Farms Hardwood Smoked Bacon
1 Tbs Kosher salt
1 Tbs fresh ground black pepper
A bundle of fresh parsley, thyme, rosemary and sage tied together

Preheat oven 400’f.
Warm cast iron skillet over a med-high flame. Season tenderloin with salt and pepper. Add a “ring” of California Olive Ranch extra virgin olive oil to the pan; sear roast on all sides until nicely browned; remove from pan. Place bacon strips in lattice pattern across top of roast. Place herb bouquet on bacon and wrap with twine, securing the bacon and herbs.
Place roast in 400’f oven. Baste with California Olive Ranch extra virgin olive oil every 10 minutes for first 30 min. Reduce temperature to 350’f, continue roasting 10-15 mins or until instant read thermometer reaches 135’f. Remove from oven, rest for 8-10 minutes prior to carving.