October 23, 2020

Dijon Pork

The number one feature that I love about my Ronco Ready Grill is having it prepare us a dinner for 4 while I’m sitting down with my husband and a glass of wine at the end of a long day. Take for example the following recipe; I prepare it, stick it in my Ready Grill set the timer and sit down and catch up on the day’s activities. 

I think this Bacon Wrapped Dijon Pork Tenderloin proves that you can make a delicious and deceptively simple yet elegant family dinner in less than 35 minutes from stepping into the kitchen to plating.


Bacon Wrapped Dijon Pork Tenderloin 

Cook time 25-28 Minutes Serves 4-6

1.5 pound (Lemon Pepper Marinated-optional) Pork Tenderloin

1/3 cup course seeded Dijon Mustard

2 tablespoons chopped parsley

1 tablespoon chopped rosemary

8-10 thin cut slices of bacon


  1. Chop rosemary and parsley and 
  2. Layout bacon on a clean cutting board to the approximate length of your pork tenderloin. 
  3. Salt and pepper tenderloin, evenly spread course grain Dijon over tenderloin. Sprinkle with herbs
  4. Fold the bacon over the top of the tenderloin in a crisscross pattern so that the bacon only over laps it’s self only in one place. 
  5. Place whole tenderloin into Ready Grill and cook for 25-28 minutes. Pork is cooked when it is firm to the touch. 

  1. While your pork is cooking open two premade wild rice packets found in the rice aisle at your grocery add the rice and add 2/3 cups water to your Ronco Steamer Basket and warm for 5-8 minutes while your pork is cooking. 


 A couple of notes- I purchased a Lemon Pepper Marinated Tenderloin at the market which added to the flavor but is unnecessary. You could use any herb marinated pork but I would stay away from teriyaki or BBQ marinades. My rice was a brown rice and quinoa mixture which mirrored the seeds in the Dijon mustard nicely. 


Since I brought up wine earlier let me make a few recommendations to accompany this dish. We drank a 2012 White Rioja that I paid 12.00 for at my local wine shop.  I would also recommend a very dry Champagne, an unoaked Pinot Noir and both red and white burgundy would work well. This dish pairs best with unoaked or lightly oaked wines and to that it’s actually better to purchase more recent vintages as they are fresher.