Today was my first day of summer vacation! Last night I had 22 preschool graduates in their cute little hats receiving their diplomas, it was a fun evening. So, today I did a lot of odd jobs around the house, one of the things I did was clean out my fridge, some of it anyway.
I am sad to admit that we really do end up wasting more food then we should. I found the last couple of slices of a great pork roast that we made, and if I don't post the recipe on here I'll never find it again to repeat the meal!
This recipe has some zing, and I do like zing these days. We cook a lot of pork because it's so economical, this is a variation that I really enjoyed. We had it with a kicked-up mashed potato, oh it was g-o-o-d!
Rosemary Pork Tenderloin
1/3 cup Dijon mustard
2 tablespoons restaurant black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
2 large garlic cloves
2 pork tenderloins, about 1-pound each
2 slices 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 degrees F.
Place rosemary sprigs in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 1 slices of bacon. You may tie with kitchen twine to secure bacon strips, I just laid mine on top and it worked fine.
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 160-170 degrees 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.
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