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Bacon-Wrapped Pork Tenderloin with Harvest Vegetables
Bacon-Wrapped Pork Tenderloin with Harvest Vegetables
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Prep Time:
20 minutes
Total Time:
1 hour
Ingredients:
  • 3 tablespoons real maple syrup
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried marjoram leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small acorn or buttercup squash, cut in half, seeds removed, each half cut into 3 wedges
  • 18 medium Brussels sprouts (about 9 oz), ends trimmed
  • 3 slices bacon, cut in half
  • 1 package (18.4 oz) original flavor pork tenderloin
  • 1 large red bell pepper, cut into 1-inch pieces
Instructions:
  • Preheat oven to 425°F. Line a 15x10x1-inch pan with heavy-duty foil and generously coat with cooking spray.
  • Mix the glaze ingredients in a small bowl. Set aside 1 tablespoon for the pork. Place the squash and Brussels sprouts in a pan, then brush the cut sides of the squash and the tops of the Brussels sprouts with the remaining glaze.
  • Roast vegetables for 20 minutes. In the meantime, microwave bacon between layers of paper towels on a plate for 3 to 4 minutes until edges are lightly browned but still tender.
  • Create a beautiful presentation by arranging vegetables around the edges of the pan, placing pork in the center. Lay bacon slices diagonally on top of the pork, ensuring they cover the sides. Brush the bacon with the reserved glaze. Flip Brussels sprouts and add bell pepper to the pan, then brush both with the remaining glaze.
  • Continue roasting for an additional 20 to 25 minutes, remember to stir Brussels sprouts and bell pepper halfway through. The pork is ready when a meat thermometer inserted into the center reads 145°F. Serve the pork alongside the vegetables.

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