Maple-Mustard Pork Loin with Roasted Potatoes

I had some leftover rosemary from this dish, and this recipe was suggested to me as a "tried & true". The fresh rosemary infused a woodsy and delicious flavor to this bacon-wrapped pork tenderloin. The tenderloin is initially marinated in a Dijon mustard/Maple marinade, wrapped in bacon, and then set on top of fresh rosemary sprigs. Throw in some chopped potatoes, bake, and you've got yourself a full meal. The rosemary makes this dish taste fantastic! Not only was the flavor in the pork, but it also imparted a terrific flavor on the roasted potatoes. Next time I will add some chopped onions with the potatoes. I would have liked to have the bacon come out crispier- I think it's because I used a baking dish that was too small and thus all the food was really crammed in there.... not enough air circulation. (However, I did use the thermometer to ensure the pork was cooked thoroughly.) An easy dish that can be easily made and wow! your guests.



Ingredients:
1/4 cup (4 Tbsp) extra-virgin olive oil, divided
1/4 cup Dijon mustard
2 Tbsp pure maple syrup
2 tsp chopped fresh rosemary plus 6 sprigs
4 cloves garlic, smashed and peeled
One 4-lb boneless pork loin (about 12 inches long) (Used pork tenderloin)
One 8-oz package lean sliced bacon (Used 12-oz center cut bacon)
6 small baking potatoes (1-1/2 pounds), quartered
Salt and pepper

Directions:
1. In a resealable plastic bag, mix together 2 Tbsp olive oil, the mustard, maple syrup, 2 tsp chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.
2. Preheat the oven to 375°. Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch lengths of kitchen string crosswise, about 2 inches apart, in the pan.

3. Place the marinated pork on top of the strings and rosemary. Lay the bacon slices, on an angle, over the pork loin. Tie each string around the meat to secure the bacon, then trim the loose ends.
4. Scatter the potatoes around the pork and drizzle with the remaining 2 Tbsp oil; toss to mix. Season the pork and potatoes with salt and pepper. Roast until an instant-read thermometer inserted into the center of the pork registers 150°, about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.



Source: Rachael Ray