1. Preheat your oven to 375 degrees.
2. Cook 6-8 slices of bacon in the oven until they are about 70% done and still pliable. The
edges should just begin to brown.
3. Remove the bacon from the oven.
4. For each "bow" (you'll make a total of three for each side, so six total):
○ Fold an individual slice of bacon into a loop.
○ Secure the loop ends with toothpicks to form a bow shape (three loops on each
side).
○ Take another slice of bacon and wrap it around the center of the loops to create
the "knot" of the bow tie.
○ Secure the center wrap with toothpicks.
5. Return the formed bacon bows to the oven and cook for about 10 more minutes, or until
the bacon is fully cooked but not crispy. The bacon must remain slightly pliable so the
bow does not break when attached to the tenderloin.
Bonus tip: To make the rosemary sprigs look snow capped, dip them first in cold water, then
roll in white sugar before placing them on the meat
