I cannot say enough about pork tenderloin. I love how it stays juicier than chicken breast, while still being low in fat. It has a beautiful flavor on its own, and also acts as a great canvas for many ethnic dishes.
This recipe is perfect for a date
night in and it is great for company. It
is easy enough to double or triple in size, depending on how many people you
are serving.
I hope you will try and enjoy this
recipe. Feel free to experiment with different herbs. While I prefer thyme, I think
rosemary would work for a stronger flavor and possibly tarragon for a sweet,
floral scent.
Ingredients
- 1/4 Cup Dijon mustard
- 1 Tbsp. Freshly ground black pepper
- 1 small pinch of salt
- 1 Tbsp. Freshly chopped thyme leaves, plus 6-8 sprigs thyme with woody stems
- 5 Large garlic cloves, 2 cloves minced, 3 cloves smashed
- 1 Pork tenderloin about 1.25 pounds
- 1 Slice of bacon
In a bowl, combine Dijon mustard, ground black pepper, chopped thyme, salt and minced garlic. Rub the mustard mixture over the surface of the tenderloin and wrap it tightly in plastic wrap. Allow it to marinate in the refrigerator for 1 hour.
Preheat the oven to 375 degrees F.
Lay out the extra thyme sprigs and smashed garlic in the center of a roasting pan or baking dish. Remove the plastic wrap from the tenderloin and place on of the bed of thyme and garlic. Cut up the bacon into four pieces and place evenly distribute along the top of the tenderloin.
Place the pan in the oven and bake for 45 minutes or until a meat thermometer reads
at least 155 degrees. While authorities might tell you pork must be cooked to
160, carry-over cooking will occur. Remove the pan from the oven and allow the
tenderloin to rest for 5 to 10 minutes. Slice the tenderloin on the bias and
serve. If serving for company, feel free to garnish the dish with thyme sprigs.
You can even smash the garlic into your mashed potatoes. Enjoy!
