Rosemary Maple Pork Tenerloin Recipes

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.