Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 632.77 Kcal (2649 kJ) | ||
| Calories from fat | 119.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.26g | 20% | |
|---|---|---|---|
| Cholesterol | 294.78mg | 98% | |
| Sodium | 1181.65mg | 49% | |
| Potassium | 2247.27mg | 48% | |
| Total Carbs | 23.49g | 8% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 6.95g | 28% | |
| Protein | 101.79g | 204% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 8.4mg | 47% | |
| Calcium | 195.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 108.62 Kcal (455 kJ) | ||
| Calories from fat | 20.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 20% | |
|---|---|---|---|
| Cholesterol | 50.6mg | 98% | |
| Sodium | 202.83mg | 49% | |
| Potassium | 385.75mg | 48% | |
| Total Carbs | 4.03g | 8% | |
| Sugars | 0.22g | 5% | |
| Dietary Fiber | 1.19g | 28% | |
| Protein | 17.47g | 204% | |
| Vitamin C | 2mg | 19% | |
| Iron | 1.4mg | 47% | |
| Calcium | 33.6mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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