Sometimes I wonder if I need to go to some kind of therapy for my obsession with food. Seriously. I wake up and think about food. As I’m getting ready for work, I’m thinking about dinner possibilities and while I’m at work I’ll jot down a potential grocery list for the dinner that I am concocting in my head.
We won’t talk about my subscriptions to the Food Network, Real Simple, or Cooking Light magazines that I anxiously wait for every month.
But I will talk about my new favorite TV show on the Food Network, 5 Ingredient Fix.
Oh man, this show is kick butt because each recipe entails only 5 ingredients (not counting the salt and pepper that we should already have in our cupboards). You all know I’m all about minimal ingredients!
Claire Robinson, you’re awesome. Thank you for keeping it simple.
When you make this dish, the aroma of fresh rosemary and bacon will swirl around the house making your guests eager for dinner. They’ll think you were in the kitchen all day preparing. So while they all think you’re slaving over the stove, grab yourself a cocktail, kick off your shoes, and relax. They’ll never know that you put little effort into such a flavorful dish.
Rosemary Pork Tenderloin
Source: Claire Robinson of the 5 Ingredient Fix
1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon
**You’ll need kitchen twine!**
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.