Serves 6
115 min
Rosemary Pork Tenderloin
Recipe GLPR91936174875fbe
Two herb-marinated pork tenderloins wrapped with crispy maple bacon and roasted to juicy perfection. The aromatic rosemary and garlic create a delicious crust while the tender interior stays moist and flavorful. A simple yet elegant main course that's naturally protein-rich and perfect for special occasions or weeknight dinners.
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Ingredients
⅓ cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon fresh rosemary, chopped
4 fresh rosemary sprigs
2 garlic cloves, minced
3 garlic cloves, smashed
2 pork tenderloins
4 maple bacon slices
Directions
In a small bowl, combine the Dijon mustard, freshly ground black pepper, chopped fresh rosemary, and minced garlic. Stir until well blended into a smooth paste.
Generously coat both pork tenderloins with the mustard-rosemary mixture, making sure to cover all surfaces evenly. Wrap each tenderloin tightly in plastic wrap and refrigerate for 1 hour.
Preheat your oven to 375 degrees F.
Scatter the fresh rosemary sprigs and smashed garlic cloves across the bottom of a roasting pan to create an aromatic bed.
Remove the plastic wrap from the pork tenderloins and place them in the roasting pan. Lay 2 maple bacon slices on top of each tenderloin and secure tightly with kitchen twine, wrapping around the length of each one to hold the bacon in place.
Place the roasting pan in the preheated oven and roast for 25 to 30 minutes, until an instant-read meat thermometer inserted into the thickest part of each tenderloin reads 145 degrees F for medium.
Remove the pan from the oven and let the tenderloins rest on a cutting board for 5 to 10 minutes before carving. This allows the juices to redistribute throughout the meat.
Carefully cut away and discard the kitchen twine from each tenderloin. Slice the pork into ½-inch thick medallions and arrange on a serving platter.
Garnish the sliced tenderloin with the roasted rosemary sprigs and smashed garlic from the pan. Serve immediately with your choice of side dishes.
