Mom & Dad, you will like this one

This pork is AWESOME!!! I made a few tweaks off the original recipe (2 tablespoons of pepper??? Holy crap people!!) and plan to make a few more (why stop at just two strips of bacon? What's wrong with wrapping the whole thing up in bacon?) but it still turned out REALLY good. :q Mom & Dad, this one is right up your alley. ;)

Rosemary Pork Tenderloin
1/3 cup Dijon mustard
2 teaspoons black pepper
1 tablespoon chopped fresh rosemary, plus 4 sprigs fresh rosemary
5 large garlic cloves, 2 cloves minced and 3 cloves smashed
2 pork tenderloins, about 1 lb each
4 slices maple bacon

In a small bowl, mix together mustard, pepper, 1 tablespoon rosemary and 2 cloves minced garlic. Rub this mixture all over the tenderloins; wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 375. In bottom of roasting pan put 4 sprigs rosemary and 3 smashed garlic cloves. Unwrap tenderloins and place on top of rosemary and garlic. Lay 2 slices of bacon on each tenderloin.

Place roasting pan in oven and bake for 25 to 30 minutes*, or until internal temperature reaches 160. Remove from oven and let sit 5-10 minutes before slicing.

*NOTE: My oven may have been having an off day but 30 minutes wasn't even close to long enough! Next time I'll try for 40 minutes to start with but this may possibly need as long as 50 minutes in the oven.