Pork Tenderloin

1. 1

   Pat dry pork tenderloin (usually long tubular in shape and packaged with two together).

2. 2

   Rub on Dijon mustard to meat; coat approximately 1/8-inch thick.

3. 3

   Sprinkle with tarragon, approximately 1 teaspoon per pound. Wrap tenderloin with bacon. Use toothpicks to secure two pieces together. Bake at 350u00b0 for 20 minutes per pound or until cooked to 160u00b0.

No additional tips available.