Roasted pork tenderloin with garlic, rosemary, and bacon(!)
Monday, August 10th, 2009
Roasted Pork Tenderloin with rosemary, garlic, and bacon
This is a super easy recipe that is quick to prep, but requires a bit of marinating and cook time. But, it’ll impress your guests and make your house/apartment smell phenomenal! Need to work on my food photography/plating. I got a bit lazy on this one.
Serves: 6
Total Time
- 15 minutes prep
- 1 hour marinating
- ~40 minutes cook time
Ingredients
- 1/3 cup Dijon mustard
- 2 tablespoons freshly ground black pepper
- sea salt
- 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
- 6 large garlic cloves, 3 cloves minced, 3 cloves smashed
- 2 pork tenderloins, about 1-pound each
- 4 slices maple bacon
Pork tenderloin, prepper with mustard sauce, bacon, and rosemary
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Directions
- In a small bowl, mix the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic.
- Put the tenderloins in a gallon-sized ziploc bag, add in the mustard mixture, and seal the bag tightly.
- Mush (yes, I said mush) the tenderloins around in the bag until the tenderloins are nicely coated.
- Throw it in the fridge for an hour.
- Preheat the oven to 375 degrees F.
- Arrange the rosemary sprigs in the roasting pan with the smashed garlic near the center.
- Place the bacon strips at a diagonal, then lay the tenderloins on top.
- Season the tenderloins with salt – just sprinkle along the length of the tenderloin.
- Wrap the bacon over the tenderloins.
- Put the roasting pan in the oven and bake for at least 40 minutes until the interior temperature reaches 160 degrees F. (if you’re serious about cooking it perfectly, try the Thermapen – it’s pricey, but it’ll be the last instant-read meat thermometer you’ll ever have to buy)
- Remove from oven and let sit for 5 minutes on a cutting board.
- Garnish with the rosemary sprigs and the roasted garlic.
