Pork, pork, and more pork, with this delicious way to cook Pork Tenderloin you will rest you craving for pork... for a little while at least.
|16||strips Maple Leaf Bacon|
|1/4 cup||Grainy Dijon Mustard|
|1/2 cup||White Wine|
|Salt and Pepper|
Preheat your oven to 375F
First thing we’ve got to do is prepare our roll own honey mustard. Mix together your honey and mustard. Plus the garlic. Sure you could use store bought honey mustard, but this way allows you to choose a higher quality mustard. I love this grainy Dijon stuff.
Lay out your 8 strips of bacon and place your tenderloin along the top. Slightly overlap the bacon – it should be just as wide as your tenderloin. Spoon down some of your mustard and about 6 sage leaves. Season everything with salt and pepper.
Tie it off with a few short pieces of butcher’s twine. I also used a long piece to tie it up lengthwise.
Do the same to all the tenderloins you have. Yes. I made 4 tenderloins. My two roommates are happy that they’ll have lunch and dinner for the next 6 days.
In a hot pan or griddle, sear the outsides of each of the tenderloins until they’re all golden brown all the way around.
Once golden brown, whack them in the oven for roughly 25-35minutes, or until the internal temperature reads 145F with a meat thermometer.
Serve atop some mashed potatoes and grilled asparagus. I drizzled a little balsamic glaze to pretty it up… and make it even more delicious.
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