"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Bacon Wrapped Pork Tenderloin Recipe

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This recipe for Bacon Wrapped Pork Tenderloin, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary-Jeanine Ibarguen
Added: Thursday, December 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup Dijon mustard
2 Tbsp coarsely ground pepper
3 Tbsp maple syrup
3 garlic cloves, chopped
1 Tbsp chopped fresh or dried rosemary
1 1/2 lb Pork Tenderloin
6 Thick Bacon Slices
6 fresh rosemary sprigs

Directions:
Directions:
1. Stir together first 5 ingredients in a small bowl. Rub mixture on pork tenderloins, cover with plastic wrap and chill 1 hour.
2. Wrap 3 bacon slices around each tenderloin, and push 3 rosemary sprigs through each tenderloin, securing bacon
3. Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving other side empty. Coat a food rack with vegetable cooking spray, and place on grill. Arrange pork tenderloins over empty side, and grill, covered with grill lid, 15 mins on each side or until a meat thermometer inserted into thickest portion registers 160. Remove and discard rosemary sprigs, garnish, if desired. Cut tenderloins into slices.

Personal Notes:
Personal Notes:
Sometimes I find it hard to find a pork tenderloin that is not already marinated. So I just wrap with bacon and skip the marinating part of the recipe.

 

 

 

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