Claire Robinson's Rosemary Pork Tenderloin Recipe #379289
Saw this on Five Ingredients or Less on Food Network. This took her no time to make, is relatively inexpensive, and looked super yummy! Posting for safe-keeping.
1½ hours | 1 hour prep
SERVES 6 , 2 tenderloins
- 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
- Mix together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic.
- 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.
- Preheat oven to 375 degrees F.
- 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.
- 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.
- Remove from oven and let sit for 5 to 10 minutes on a cutting board.
- Remove kitchen twine and slice. Garnish with the rosemary sprigs and garlic.
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5 stars