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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This is sure to become a family favorite as it is ours! This recipe comes compliments of my Father in Law - whom has graciously allowed me to post his masterpiece! Ingredients:
2 pork tenderloin |
3 minced garlic cloves |
2 tablespoons parsley |
1 1/2 tablespoons dijon mustard |
2 -3 slices bacon |
1/4 cup dry white wine |
1/4 cup chicken stock |
Directions:
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 420°F or until meat thermometer reaches 170°F.
7. Remove pork to serving platter (and remove toothpicks - if used)
8. Deglaze pan with wine and chicken stock, stirring up browned bits. Reduce sauce slightly and pour over pork.
9. Garnish platter with parsley sprigs. Slice thinly to serve.
10. ENJOY!
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