Bacon-wrapped Pork Tenderloin Roasted with Fresh Sage

Ode to pork tenderloin.  You can finish this in the oven or on the grill - just brown it up on the stove first.
2 pork tenderloins
1 lb bacon, about 14 strips
12 fresh sage leaves
4 cloves garlic, minced
1 tsp powdered cumin
1 tsp powdered coriander
dash red pepper flakes
about a dozen toothpicks

Preheat oven to 425. Lay two large sheets of wax or parchment paper on the counter. Place bacon strips side-by-side the full length of each pork tenderloin. Place tenderloin at one end of the bacon.

Season tenderloin with Kosher salt and freshly ground pepper, and divide the cumin and coriander evenly about the two tenderloins. Distribute the sage leaves on top of each tenderloin, followed by the garlic and red pepper flakes.

Now roll up the tenderloins with the bacon and secure well with toothpicks, all over.

Brown both sides of the tenderloins carefully in a dash of olive oil, in a large oven-going skillet or pan. Place tenderloins in oven. I insert a real-time digital thermometer into the center of one of the tenderloins, so I can monitor exactly when it reaches 140F. When cooked to medium-rare (140F), and not a second later, remove tenderloins from oven and cover with aluminum foil. They will continue to cook and will probably reach 145-150F - medium.

Slice into thirds and if desired, stand up on a bed of mashed sweet potatoes.

Serves 6.