Bacon Wrapped Pork Tenderloin Recipe

• 1/3 c. country Dijon mustard-prepared">mustard or possibly Dijon mustard-prepared">mustard
• 2 Tbsp. coarsely-grnd black pepper
• 3 Tbsp. maple syrup
• 3 x garlic cloves minced
• 1 Tbsp. minced fresh or possibly dry rosemary
• 1 1/2 lb pork tenderloins
• 6 x bacon slices
• 6 x fresh rosemary sprigs Fresh rosemary sprigs for garnish

1. Stir together first 5 ingredients in a small bowl.
2. Rub mix on pork tenderloins; cover with plastic wrap, and refrigerate1 hour.
3. Wrap 3 bacon slices around each tenderloin, and push 3 rosemary sprigs through each tenderloin, securing bacon.
4. Prepare a warm fire by piling charcoal on 1 side of grill, leaving other side empty.
5. (For gas grills, light only one side.)
6. Place food rack on grill.
7. Arrange pork tenderloins over unlit side, and grill, covered with grill lid, 15 min on each side or possibly till a meat thermometer inserted into thickest portion registers 160 degrees.
8. Remove and throw away rosemary sprigs; garnish, if you like.
9. Cut tenderloins into slices.
10. This recipe yields 4 servings.
11. Comments: Sprigs of fresh rosemary pushed through each pork tenderloin infuses mouthfuls of flavor.

country, black pepper, maple syrup, garlic, rosemary, pork tenderloins, bacon, rosemary

Taken from cookeatshare.com/recipes/bacon-wrapped-pork-tenderloin-73416 (may not work)