I made this dish for Sunday dinner and it was a huge hit! The recipe comes from a food network show called 5 ingredient fix. Simple, tender, moist, and so much flavor!
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 (mine was a 1.7 lb) 4 slices maple bacon Directions In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Place the mustard mixture with the tenderloins in a plastic baggie. Mush it around to incorporate all ingredients. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees 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. I did not use kitchen twine, I just tucked the bacon under the meat as securely as I could.
Place the roasting pan in the oven and bake for 30 to 40 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 155 degrees F. Since mine was one larger tenderloin (1.7lbs) I cooked it for about 55 minutes. 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. Enjoy!