Claire Robinson's Rosemary Pork Tenderloin

"Saw this on Five Ingredients or Less on Food Network. This took her no time to make, is relatively inexpensive, and looked super yummy! Posting for safe-keeping."
 
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Ready In:
1hr 30mins
Ingredients:
9
Yields:
2 tenderloins
Serves:
6
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ingredients

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directions

  • Mix together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic.
  • Take a 1 gallon bag and empty marinade inches Add pork tenderloins, seal bag, and mix around until covered. Marinate in the refrigerator for 1 hour.
  • Preheat oven to 375 degrees F.
  • Place the rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the tenderloins from the bag and top each with 2 slices of maple bacon. Tie three pieces of kitchen twine around each of the tenderloins and bacon and place into your roasting pan.
  • Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer registers 160F when inserted into the tenderloin.
  • Remove from oven and let sit for 5 to 10 minutes on a cutting board.
  • Remove kitchen twine and slice. Garnish with the rosemary sprigs and garlic.

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Reviews

  1. I made this recipe after I watched her show a few weeks ago and OMG THIS IS GREAT!!! This turned out to be the juiciest pork tenderloin I have ever made and it was sooooo flavorful! It had amazing flavor and honestly I have never used rosemary as the "main star" and it was perfect. I definitely will be making this for years to come. It has great presentation and would be great for company. It was also very inexpensive to make, which is always a plus for something so tasty! I only used one tenderloin since there are only 2 of us but I didn't change any other ingredients. It also took about 40 for mine to cook and I based mine off a meat therm. that I had stuck in at about 25 minutes. Juicy, delicious, everyone should make it :)
     
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