Claire Robinson'S Rosemary Pork Tenderloin

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.