Trim the tenderloin roast of fat and silver skin. Silver skin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silver skin is not trimmed off, it will cause the tenderloins to curl up into the shape of a quarter moon. Using paper towels, dry the pork tenderloin; set aside.
Mix together the chopped garlic, rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl and season with pepper.
Rub the prepared garlic mixture all over the pork roast. Scatter rosemary sprigs in a roasting dish that is large enough to hold the meat and other ingredients. Place the pork roast on top of the rosemary sprigs.
Take a slice of bacon and stretch is out a little, and then cut in half. Do the same with the second slice. Lay the bacon slices on top of the tenderloin and secure the ends of the bacon with toothpicks to keep it in place.
Place the halved garlic heads up against the tenderloin roast, cut side down. Then lay the peppers around the garlic. Drizzle remaining 1 tablespoon of oil all over the ingredients in the pan. If you do this in the morning, cover the roast and put it into the refrigerator for the day. If you prepare the meat in the morning, you will need to bring it down to room temperature prior to cooking, by placing it on the counter for about 30 minutes.
If you are cooking the roast right away, preheat oven to 425 degrees F. and place roast into oven, uncovered.
Serve roasted garlic heads alongside the roast so everyone can squeeze out the delicious, golden cloves.
** Pork tenderloin comes in a package with 2 small roasts. Cook both of them if you need to, but then double the other ingredients. If you cook only one, rewrap the second tenderloin for freezing.
*** Also known as yellow wax pepper and banana chili. It's name comes from the fact that its shape and color resemble a banana. Most banana chile peppers are typically yellow, but they can also be orange or red. It's flavor varies from mild to moderately hot depending on the maturity of the pepper, with the most ripe being sweeter than younger chiles. Yellow peppers are generally served pickled.
Weeknight Porchetta Recipe: https://whatscookingamerica.net/KarenCalanchini/Weeknight-Porchetta.htm