Rosemary Pork Tenderloin

Ingredients:

• 1 ½ lb. pork tenderloin
• 2 tbsp Rosemary Premium Olive Oil
• 2-3 fresh rosemary sprigs, finely chopped (plus extra for garnish)
• 3 garlic cloves, minced
• 1 tsp Dijon mustard
• 1 tbsp Franklin Raw Honey (optional, for a hint of sweetness)
• 1 tsp of salt
• ½ tsp black pepper
• ½ tsp paprika (optional, for added color)
• 4-6 slices of prosciutto or bacon (optional, for wrapping)

Instructions:

• In a small bowl, mix Rosemary Olive Oil, chopped rosemary, garlic, Dijon mustard, honey (if using), salt, pepper, and paprika. Whisk together until well combined.
• Rub the marinade all over the pork tenderloin, ensuring it’s evenly coated. Let it marinate for at least 30 minutes at room temperature or refrigerate for up to 4 hours for deeper flavor.
• If using prosciutto or bacon, wrap the slices around the tenderloin, securing them with toothpicks if needed.
• Preheat the skillet over medium-high heat. Add a drizzle of Rosemary Olive Oil and sear the tenderloin for 2-3 minutes on each side until golden brown.
• Preheat your oven to 375ºF (190ºC). Transfer the seared tenderloin to a baking dish or leave it in an oven-safe skillet. Roast for 18-20 minutes, or until the internal temperature reaches 145ºF (63ºC).
• Let the pork rest for 5-10 minutes before slicing. This helps retain the juices and keeps the meat tender.
• Garnish with additional fresh rosemary sprigs and serve with your favorite sides, such as roasted vegetables or a fresh salad.