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Post date: Mar 24, 2016 3:15:37 PM
Ingredients
½ cup pine nuts
¼ cup fresh rosemary, chopped
3 Tbs. Dijon mustard
3 cloves garlic, chopped
½ cup extra virgin olive oil
4 pork tenderloins
Coarse salt & fresh ground pepper, as desired
Directions
Toast the pine nuts in a dry skillet over medium-high heat, stirring frequently, until golden brown, about 5 minutes. Remove from heat and let cool. Place cooled pine nuts, rosemary, mustard, and garlic in a food processor until smooth. With the food processor running, pour ¼ cup of the olive oil through the chute in a slow stream. Continue processing until the mixture is smooth. Place the tenderloins between 2 sheets of wax paper and pound with a meat mallet or rolling pin until they are ½ to ¾ inch thick. Spread the rosemary mixture evenly over the top 2 of the tenderloins, then top with the remaining tenderloins and tie each stack together with kitchen string. Rub the remaining ¼ cup of olive oil over the pork, and season with salt and pepper. Preheat oven to 375° F. Bake pork in preheated oven for 35-40 minutes, or to desired doneness. Let stand for 10 minutes. Remove the strings, slice the pork and serve immediately. (Yield: 10-12 servings)
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