Claire Robinson's Rosemary Pork Tenderloin

Ingredients

• 1/3 cup Dijon mustard
• 2 tablespoons black pepper, freshly ground
• 1 tablespoon fresh rosemary leaf, chopped
• 4 sprigs rosemary, with hard woody stems
• 5 large garlic cloves
• 2 large garlic cloves, minced
• 3 large garlic cloves, smashed
• 2 pork tenderloins, about 1-pound each
• 4 slices maple bacon

Directions

1. 1

   Mix together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic.

2. 2

   Take a 1 gallon bag and empty marinade inches Add pork tenderloins, seal bag, and mix around until covered. Marinate in the refrigerator for 1 hour.

3. 3

   Preheat oven to 375 degrees F.

4. 4

   Place the rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the tenderloins from the bag and top each with 2 slices of maple bacon. Tie three pieces of kitchen twine around each of the tenderloins and bacon and place into your roasting pan.

5. 5

   Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer registers 160F when inserted into the tenderloin.

6. 6

   Remove from oven and let sit for 5 to 10 minutes on a cutting board.

7. 7

   Remove kitchen twine and slice. Garnish with the rosemary sprigs and garlic.