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Pork Tenderloin Wrapped with Bacon

1/3 cup Dijon mustard
2 tablespoons coarsely ground pepper
3 tablespoons maple syrup
3 garlic cloves, chopped
1 tablespoon chopped fresh or dried rosemary
1 1/2 pounds pork tenderloins
6 bacon slices
6 fresh rosemary sprigs
Garnish: fresh rosemary sprigs


STIR together first 5 ingredients in a small bowl. Rub mixture on pork tenderloins; cover with plastic wrap, and chill 1 hour.

WRAP 3 bacon slices around each tenderloin, and push 3 rosemary sprigs through each tenderloin, securing bacon.
PREPARE a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only one side.) Place food rack on grill. Arrange pork tenderloins over unlit side, and grill, covered , 15 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Remove and discard rosemary sprigs; garnish, if desired. Cut tenderloins into slices. Makes 4 servings.