Ingredients for Claire Robinson's Rosemary Pork Tenderloin
- 2 tablespoons Dijon mustard
- Black Pepper
- Fresh Rosemary Leaf
- Rosemary
- Garlic Cloves
- Pork Tenderloin
- 4-6 slices maple bacon
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How to Make Claire Robinson's Rosemary Pork Tenderloin
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 teaspoon fresh ground black pepper, 2 tablespoons chopped fresh rosemary, and 2 cloves minced garlic.
- Place pork tenderloin(s) in a 1-gallon resealable bag. Add the marinade, ensuring the pork is fully coated. Seal the bag and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).
- While the pork marinates, place 4 sprigs of fresh rosemary and 4 smashed garlic cloves in the center of a roasting pan.
- Remove the tenderloin(s) from the bag and top each with 2 slices of maple bacon.
- Tie three pieces of kitchen twine around each tenderloin to secure the bacon.
- Place the tenderloin(s) in the roasting pan on top of the rosemary and garlic.
- Roast for 25-30 minutes, or until an instant-read thermometer inserted into the thickest part of the tenderloin registers 160°F (71°C).
- Remove from oven and let rest for 5-10 minutes before removing the twine and slicing.
- Garnish with extra rosemary sprigs and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
0g
Carbs
1g
