Pork Tenderloin With Dijon Mustard And Rosemary Recipes

Steps:

• 1. Preheat your oven to 350 F. Spray an 11" x 17" baking dish with cooking spray or line pan with non-stick foil.
• 2. Use a sharp knife to poke six holes along the topside of each of the tenderloins going about an inch deep. Push a sliver of garlic into each hole and place the tenderloins in the baking dish.
• 3. In a small bowl whisk together the soy sauce, mustard, honey, orange juice, rosemary, pepper, and olive oil. Pour the marinade over the tenderloins.
• 4. Bake uncovered for 45-50 minutes basting every 7-10 minutes. This gives the tenderloins a delicious glaze over the top.
• 5. Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
• 6. Thinly slice the tenderloins and transfer to a serving dish.
• 7. Drizzle leftover marinade over the sliced pork medallions and serve!

Steps:

• 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 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 160 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. Garnish with the rosemary sprigs and garlic. Enjoy!

Steps:

• Preheat oven to 350 degrees F.
• Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
• Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
• rosemary evenly all over the top.
• Place the pork in roasting pan lined with a rack and roast for 20 minutes.
• Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.