Bacon-Wrapped Pork Tenderloin With Harvest Vegetables

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  • 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


  • 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