I have been feeling unispired for dinner the last week or so… just no knowing what to cook or even what ingredients I wanted to try. I figured that since I didn’t really know where to start, the best thing to do was to work on clearing out a few of the basics that were sitting in our deep freeze.
We had a bunch of pork tenderloins and so inspired by a meal I had recently had at a restaurant, I looked up pork tenderloins using maple bacon. This recipe is what I found and it was delish! I would say the pepper was a bit intense in the rub and I might cut back on it a bit next time. However, it was overall delicious, a great warm meal on a cool Fall day!
Rosemary Garlic Pork Tenderloin
1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
6 slices maple bacon
In a small bowl, whisk together the mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees.
Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 3 slices of maple bacon.
Place the roasting pan in the oven and bake for 30 to 40 minutes minutes or until thermometer inserted in tenderloin registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes. Slice and serve.
Husband Rating: 8 out of 10