1/3 C Dijon Mustards
2 Tablespoons fresh chopped rosemary
2 Tablespoons fresh ground pepper, or coarse ground if you don't have fresh
4 Extra sprigs of rosemary
2 Cloves garlics, minced
2 (1) lb pork tenderloins, if you get one large loin cooking time will greatly increase
4 slices bacon, whatever kind you like
In a small bowl whisk the Dijon mustard, black pepper, rosemary and garlic.
Mix well. Rub the mixture over tenderloin and then wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat the oven to 375 degrees.
Place the extra rosemary springs in the bottom of the roasting pan.
Remove the plastic wrap from the tenderloins and top each loin with 2 slices of bacon. Tie with kitchen twine to secure.
Bake for 25-30 minute or until the internal temp is 160 degrees. Let the meat rest 10 minutes on a cutting board. Remove the twine, slice and serve. Enjoy!
For a printable version of this recipe please click here. If you try this recipe I'd love to know what you think of it! Enjoy!
Note: The one thing I would personally do different would be to wrap the loin in bacon and not just put the bacon down it, we like a lot of bacon!