Pork Tenderloin Dijon

• 2 pork tenderloin
• 3 minced garlic cloves
• 2 tablespoons parsley
• 1 12 tablespoons Dijon mustard
• 2 -3 slices bacon
• 14 cup dry white wine
• 14 cup chicken stock

1. Place pork tenderloins on rack in shallow roasting pan so that small end of one fits next to large end of the other, making 1 uniform roll about 9 inches long.
2. In a small bowl, combine and mix into a paste the garlic, parsley and mustard.
3. Spread paste all over pork roll.
4. Wrap with enough bacon hold 2 pieces together (we just lay bacon on top - or secure with toothpicks).
5. Let stand to marinade 30 minutes
6. Roast about 40 minutes at 420F or until meat thermometer reaches 170F.
7. Remove pork to serving platter (and remove toothpicks - if used)
8. Deglaze pan with wine and chicken stock, stirring up browned bits.
9. Reduce sauce slightly and pour over pork.
10. Garnish platter with parsley sprigs.
11. Slice thinly to serve.
12. ENJOY!

pork tenderloin, garlic, parsley, mustard, bacon, white wine, chicken

Taken from www.food.com/recipe/pork-tenderloin-dijon-213747 (may not work)