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Preheat the oven to 350°F.
Prepare the roasted garlic by placing the garlic heads in a small bowl, drizzling with olive oil, and seasoning with salt and pepper. Wrap the garlic in foil and roast for 30 minutes.
Trim the silver skin from the pork tenderloins and pound them slightly to flatten.
Spread the roasted garlic mixture over the pork, then top with the bacon slices.
Roll up the pork tenderloins and tie them with kitchen string to secure.
Heat 1 tbsp olive oil and 1 tbsp butter in a large sauté pan over medium-high heat. Sear the pork on all sides for 6-8 minutes per side.
Transfer the pork to a small roasting pan and finish cooking in the oven for about 20 minutes, until it reaches an internal temperature of 145°F.
Remove the pork from the oven and transfer to a plate, reserving the juices.
In the same sauté pan, melt the remaining 2 tbsp butter over medium-high heat. Add the sliced shallots and cook for 2 minutes until softened.
Deglaze the pan with the white wine, scraping up any browned bits. Cook until the wine is reduced to a glaze.
Add the chicken or veal stock and any juices from the pork plate. Cook until the sauce is reduced by half.
Whisk in the remaining roasted garlic and the chopped parsley.
Slice the pork and serve with the sauce.