Rosemary Pork Tenderloin

This is a great recipe for pork tenderloin. I was very happy to have found a tasty way to use the rosemary in my garden.

I only cooked the pork to 145°F since I find the recommended 160°F internal temperature to result in a way overcooked pork tenderloin. It took almost the full 30 minutes though, so I think the original recipe may be a little off. Either that or Claire Robinson has some mega oven that cooks things faster than mine does.

I may also add less pepper next time. It was pretty peppery, and I had already decreased the suggested pepper by half. Claire obviously likes her some pepper.

Rosemary Pork Tenderloin
A variation on this recipe from Claire Robinson



1/3 cup Dijon mustard
2 teaspoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.

Preheat oven to 375°F.

Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.

Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 145°F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic.