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Preheat oven to 425° . Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 TBS oil in a small bowl. Season with pepper. Wrap each loin in bacon, securing with toothpicks. Rub garlic mixture all over tenderloin Best if left 8 hrs or longer in plastic wrap to absorb flavor – chilled, then brought to room temp before cooking). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Nestle halved heads of garlic around tenderloin and drizzle with remaining olive oil.
Roast until a meat thermometer registers 145° for medium, 40-45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing. Garlic halves are great spread on bread.
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