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Ingredients
- 1/3 c. country Dijon mustard-prepared">mustard or possibly Dijon mustard-prepared">mustard
- 2 Tbsp. coarsely-grnd black pepper
- 3 Tbsp. maple syrup
- 3 x garlic cloves minced
- 1 Tbsp. minced fresh or possibly dry rosemary
- 1 1/2 lb pork tenderloins
- 6 x bacon slices
- 6 x fresh rosemary sprigs Fresh rosemary sprigs for garnish
Directions
- Stir together first 5 ingredients in a small bowl. Rub mix on pork tenderloins; cover with plastic wrap, and refrigerate1 hour.
- Wrap 3 bacon slices around each tenderloin, and push 3 rosemary sprigs through each tenderloin, securing bacon.
- Prepare a warm fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only one side.) Place food rack on grill.
- Arrange pork tenderloins over unlit side, and grill, covered with grill lid, 15 min on each side or possibly till a meat thermometer inserted into thickest portion registers 160 degrees.
- Remove and throw away rosemary sprigs; garnish, if you like. Cut tenderloins into slices.
- This recipe yields 4 servings.
- Comments: Sprigs of fresh rosemary pushed through each pork tenderloin infuses mouthfuls of flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 431 | |
| Calories from Fat 216 | 50% |
| Total Fat 23.97g | 30% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.03g | |
| Cholesterol 135mg | 45% |
| Sodium 685mg | 29% |
| Potassium 802mg | 23% |
| Total Carbs 12.1g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 9.13g | 6% |
| Protein 39.93g | 64% |
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