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This is sure to become a family favorite as it is ours! This recipe comes compliments of my Father in Law - whom has graciously allowed me to post his masterpiece!
- Place pork tenderloins on rack in shallow roasting pan so that small end of one fits next to large end of the other, making 1 uniform roll about 9 inches long.
- In a small bowl, combine and mix into a paste the garlic, parsley and mustard.
- Spread paste all over pork roll.
- Wrap with enough bacon hold 2 pieces together (we just lay bacon on top - or secure with toothpicks).
- Let stand to marinade 30 minutes
- Roast about 40 minutes at 420°F or until meat thermometer reaches 170°F.
- Remove pork to serving platter (and remove toothpicks - if used)
- Deglaze pan with wine and chicken stock, stirring up browned bits. Reduce sauce slightly and pour over pork.
- Garnish platter with parsley sprigs. Slice thinly to serve.