Rosemary Dijon Pork Loin Recipes

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:

• In a small bowl, combine the first five ingredients. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade from meat. Place meat in a roasting pan coated with cooking spray. Pour the reserved marinade on top. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Steps:

• Place tenderloin in greased baking dish.
• Spread Dijon mustard over top of tenderloin.
• Sprinkle pepper, thyme and rosemary on top of Dijon coating.
• Bake at 350 for 45 minutes, or until done as shown by meat thermometer.

Steps:

• Trim tenderloins of any visible fat.
• Rinse and pat dry.
• Place in a shallow dish (not metal).
• Combine all remaining ingredients in a small bowl; mix well.
• Pour over meat, turning to coat.
• Cover and refrigerate at least 3 hours, or overnight.
• Spray a 9 x 13 inch baking pan with nonstick spray (or grease lightly).
• Place tenderloins in pan, at least 2 inches apart.
• Pour marinade over.
• Bake uncovered at 350 F for about 45 minutes, or until pork reaches an internal temperature of 160 F.
• Remove from oven and cover loosely with aluminum foil.
• Let set for 5 minutes.
• Cut into thin slices and serve.

Steps:

• Mix all ingredients except chops until blended. Reserve half; brush remaining onto chops.
• Grill 10 to 14 min. or until chops are done (145ºF), turning after 6 min. and brushing with remaining mustard mixture.
• Remove chops from grill. Let stand 3 min. before serving.

Steps:

• Heat oven to 375°F.
• Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.
• Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops, 1 at a time, turning to evenly coat both sides of chop. Place in center of foil-lined 15x10x1-inch pan sprayed with cooking spray; surround with potatoes.
• Bake 25 to 30 min. or until chops are done (145°F) and potatoes are tender. Remove from oven. Let stand 3 min. before serving with the carrots.