Rosemary Maple Pork Tenerloin Food

ROSEMARY PORK TENDERLOIN

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!

ROSEMARY-MAPLE PORK TENERLOIN

Steps:

• Preheat large saute pan on medium high 2-3 minutes.
• Chip shallot.
• Season pork with salt and pepper.
• Place oil in pan, then add pork; cook 4-5 minutes turning occcsionally, or until well browned.
• Remove pork from pan; cover to keep warm.
• Remove pan from heat and add Marsala. Stir in mushrooms and shallots; stir 2-3 minutes or until wine has completely evaporated.
• Stir in beef stock, syrup, and whole rosemary sprigs.
• Return pork to pan; cover and cook 10-12 minutes, turning pork occasionally, or until pork is 155 degrees.
• Remove pork from pan and let stand 5-10 minutes before slicing.
• Continue to cook the sauce 4-5 minutes or until thickened.
• Slice pork and top with mushroom sauce before serving.

PORK TENDERLOIN WITH GARLIC ROSEMARY AND BACON

Steps:

• Trim all silver skin from pork tenderloin & cut 4 shallow slits in the surface. Push in garlic clove halves. Rub meat with olive oil. Sprinkle with pepper.
• Line a baking sheet with a large piece of heavy duty aluminum foil. Place a baking rack on the foil and lay out the bacon slices.
• Center the tenderloin across the bacon and arrange rosemary sprigs over the top.
• Wrap bacon slices around the meat and rosemary, securing with toothpicks if necessary. Try to cover as much of the rosemary as possible so it doesn't burn when roasting.
• Cover tightly and refrigerate for at least 2 hours.
• Preheat oven to 425ºF.
• Remove meat from fridge and place in oven still wrapped. Roast for 15 minutes.
• Uncover and bake for 10-15 minutes more or until internal temp reaches 150-155º. Don't overcook it - the temp will rise about 5º-10º more from carry-over cooking after you take it out of the oven. Your goal temp is ~160º. The meat may look faintly pink in the center but it is done if the juices run clear.
• Remove from oven and pour off pan drippings to a small saucepan. Loosely rewrap meat with the foil and let rest for 10 minutes.
• Whisk the cornstarch into pan drippings, heating and stirring until thickened. Add salt to taste and more pepper if you want.
• Remove toothpicks, bacon and rosemary from meat and discard. (My bacon wasn't uniformly crisp. If yours is, feel free to crumble it into the sauce.).
• Slice pork at an angle into thin slices. Serve with the gravy.

CLAIRE ROBINSON'S ROSEMARY PORK TENDERLOIN

Steps:

• Mix together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic.
• Take a 1 gallon bag and empty marinade inches Add pork tenderloins, seal bag, and mix around until covered. Marinate in the refrigerator for 1 hour.
• Preheat oven to 375 degrees F.
• Place the rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the tenderloins from the bag and top each with 2 slices of maple bacon. Tie three pieces of kitchen twine around each of the tenderloins and bacon and place into your roasting pan.
• Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer registers 160F when inserted into the tenderloin.
• Remove from oven and let sit for 5 to 10 minutes on a cutting board.
• Remove kitchen twine and slice. Garnish with the rosemary sprigs and garlic.

ROSEMARY ROASTED PORK TENDERLOIN

Steps:

• In a bowl, combine the first five ingredients; mix well.
• 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 nonstick cooking spray.
• Pour the reserved marinade on top.
• Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F.
• Let stand for 10 minutes before slicing.