Bacon-Wrapped Pork Tenderloin With Harvest Vegetables
Ingredients
Glaze
- 3 tablespoons real maple syrup
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- garlic finely chopped
- 1 teaspoon dried marjoram leaves
- ¼ teaspoon salt
- ¼ teaspoon pepper
Pork and Vegetables
- 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
- Heat oven to 425°F.
- Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
- In small bowl, mix glaze ingredients.
- Reserve 1 tablespoon for pork; set aside.
- Place squash and Brussels sprouts in pan; brush cut sides of squash and tops of Brussels sprouts with some of the remaining glaze.
- Roast vegetables 20 minutes.
- Meanwhile, microwave bacon between layers of microwavable paper towels on microwavable plate on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
- Push vegetables to edges of pan; place pork in center of pan.
- Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
- Brush bacon with reserved 1 tablespoon glaze.
- Turn Brussels sprouts over; add bell pepper to pan.
- Brush bell pepper and Brussels sprouts with remaining glaze.
- Roast 20 to 25 minutes longer, stirring Brussels sprouts and bell pepper once during cooking, until meat thermometer inserted into center of pork reads 145°F.
- Let stand at least Minutes before serving.
- Serve pork with vegetables
Nutritional Information
Calories: 230 kcal
