Rosemary Pork Tenderloin

Ingredients:

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

Directions:

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

This dish made the house smell wonderful. It was a tasty dish, the flavors were delicious and it was not there wasn't so many ingredients. My tenderloins weren't both one pound each, but pretty close. You just have to double check to see if you meat is cooked. I ended up cooking it for around 37 mins.

M was the first to plate his food, there wa bacon missing off an entire tenderloin even though he only took a few slices of it. He loves his bacon.

Cheesy Penne

Ingredients:

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

Directions:

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. Happy indulging!

This recipe was okay, I tend to under season more than over season dishes. I thought I put a lot of salt, but after finally sitting down to eat, there wasn't enough. It was very cheesy to me either. It was a sticky mess and not creamy how I like it. M said is was "okay".

Hello...hello?

::taps microphone:: Anyone still here?

I know I don't have many followers but I want to apologize for not posting in so long. I have only tried a few new recipes lately. I keep ending up going right back to my "regular" dishes every week. Plus I was on vacation for a while and M had to fend for himself. That meant eating cereal, take out and items I had stuffed in the freezer just for him. :)