Mercy! A simple dish, so easy, and so delicious. But then, anything wrapped in bacon has to be good right? Not only was this hormone antiobiotic free, naturally raised pork, but so was the pig that the bacon came from. Does not get any better than this, seriously, does not get better. The flavor was unbelievable...no comparison, hands down!
So now, enough of my gushing...but I could go on and on...back to the recipe:
two hormone/antibiotic free pork tenderloins equaling 2 1/2 lbs.
12 slices of natural smoked bacon
1 Tblsp. Dijon Mustard
1 Tblsp. Balsamic Vinegar
2 finely minced garlic cloves
2 tsp. finely minced fresh Rosemary
Fresh cracked black pepper
Preheat the oven to 400 degrees.
Mix up the mustard, balsamic vinegar, garlic cloves, rosemary in a bowl to combine. Place the tenderloins in a roasting pan, tuck in the ends in, underneath, add fresh cracked pepper, then spread on even layers of sauce.
Wrap bacon around each tenderloin, and then place one piece of bacon diagonally on top of the tenderloins.
Add another layer of fresh cracked pepper. Heat up two stove elements on medium heat. Place the pan onto the heated elements, and let simmer as evenly as possible, for about 2 minutes, turn the pan to the opposite side, and cook another 2 minutes.
Then transfer to the heated oven and cook about 15 - 20 minutes. Turn on the broiler to crisp up the top sides of the bacon, for about 5 minutes.
Transfer to a platter, to let rest about 10 minutes, slice and serve with any side dishes....deliciousness at it's best!