Claire Robinson's Rosemary Pork Tenderloin

READY IN: 1hr 30mins




  • 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.