Ingredients

• 5 garlic cloves, peeled
• 1 tablespoon freshly ground black pepper
• 1 tablespoon ground allspice
• 1 tablespoon kosher salt
• 1 tablespoon light brown sugar
• 3 tablespoons rosemary leaves, plus 6 sprigs
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 2 large pork tenderloins (about 3 pounds)
• 12 ounces thin-sliced bacon (about 12 slices)
• Cranberry sauce (for serving; optional)

Instructions

1. Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.
2. Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.
3. Arrange a rack in top third of oven; preheat to 425°F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.
4. Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.
5. Pork can be rubbed 1 day ahead. Cover and chill.