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Sunday, May 2, 2010

Rosemary Pork Tenderloin, Cheesy Penne (Saturday)

Rosemary Pork Tenderloin
Recipe courtesy Claire Robinson, Food Network
Times: (Prep: 15 min, Inactive Prep: 1 hr 10 min, Cook: 30 min, Total: 1 hr 55 min)
Yield: 6 servings


  • 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


  • 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.

    Cheesy Penne
    Recipe courtesy Claire Robinson, Food Network
    Times: Cook: 12 min

    Yield: 4 servings


  • 4 cups fresh penne pasta
  • 1/2 cup milk
  • 2 teaspoons Dijon mustard
  • 3/4 cup heavy cream
  • 4 ounces aged English white Cheddar, grated
  • Kosher salt
  • Fresh finely ground black peppercorns


  • Bring a large saucepan of salted water to a boil over high heat. 
  • Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
  • Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. 
  • Stir over medium-low heat until the cheese melts and the mixture is nice and thick. 
  • Season with salt and freshly ground pepper and serve.

Add your favorite colorful vegetable or salad.

Happy indulging!

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