Christmas Pork Tenderloin
['5 garlic cloves, peeled', '1 tablespoon freshly ground black pepper', '1 tablespoon ground allspice', '1 tablespoon kosher salt', '1 tablespoon light brown sugar', '3 tablespoons rosemary leaves, plus 6 sprigs', '2 tablespoons extra-virgin olive oil, plus more for brushing', '2 large pork tenderloins (about 3 pounds)', '12 ounces thin-sliced bacon (about 12 slices)', 'Cranberry sauce (for serving; optional)']
Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.
Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.
Arrange a rack in top third of oven; preheat to 425°F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.
Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.
Pork can be rubbed 1 day ahead. Cover and chill.
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