Bacon-wrapped Pork Tenderloin

This was a recipe from Bobby Flay:  Bacon-herb-wrapped Pork Tenderloin

I followed the hints in the comments and left it in the oven for 30 minutes and it was cooked perfectly.

I didn't have fresh rosemary or sage or thyme, so I used dry. I also added a little bit of refrigerated parsley puree.

Overall, it was really good, and there are leftovers - I think I'll look for a simmer sauce for later this week.

We also had fried apples, macaroni and cheese, and The Good Rolls.