2TBSPthymeleaves stripped, plus 4 more sprigs for garnish
4 cloves garlicfinely minced
1bulbfennelcut into half inch pieces
1mild sweet onioncut into eight wedges
1applecut into eight wedges
black pepperto taste
2TBSP olive oildivided
Preheat oven to 425 degrees Fahrenheit.
In a small bowl, mix together garlic, kosher salt, 1 tbsp olive oil, and 1 tbsp each of chopped rosemary and thyme.
Rub herb mixture all over pork tenderloin. Wrap the bacon strips around the pork, tucking the ends underneath.
Place fennel, apple and onion slices in a large roasting pan. Drizzle with remaining olive oil, season with salt, pepper and remaining tablespoons of chopped rosemary and thyme. Toss to fully coat. Scatter four sprigs each of rosemary and thyme.
Position a roasting rack over the fennel, apples and onions and place the pork tenderloin on top. If you don't have a roasting rack, you can place the tenderloin directly on top of the onions and apples.
Roast until done, when a meat thermometer reads 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.