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Bacon-Wrapped Pork Tenderloin with Rainbow Roasted Veggies

Prep 10 min
Total 40 min
Servings 6

Sheet pan + bacon-wrapped = dinner success. This meal feels really fancy, but it couldn’t be easier to pull together. Pork tenderloins are incredibly fast to cook, and are a perfect option for this one-pan supper. MORE+ LESS-

By Wholefully

September 8, 2017

Ingredients

cups cherry tomatoes

oz baby bella mushrooms, halved

large yellow bell peppers, sliced

small butternut squash, peeled and diced

heads broccoli, cut into florets

large red onions, chopped

1/4

cup olive oil

Salt and pepper, to taste

lb fatty bacon

pork tenderloin (about 1 1/2 lb)

Steps

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1

Preheat oven to 450°F. (We want a hot, hot oven to roast these veggies and pork tenderloin.) Arrange the tomatoes, mushrooms, peppers, squash, broccoli, and red onions in rows on a sheet pan. Drizzle with olive oil and season liberally with salt and pepper, set aside.
2

On a large cutting board, lay out the bacon slices side-by-side, overlapping slightly. Place the pork tenderloin on top of the bacon, then season with salt and pepper.
3

Wrap the bacon up and around the tenderloin. Place the tenderloin on top of the bed of veggies on the sheet pan.
4

Roast in preheated oven for 25-30 minutes, or until all the veggies are tender, and the inside of the pork tenderloin reads at least 145°F on an instant read thermometer.
5

Remove from the oven, and let rest for 5-10 minutes for the juices to redistribute and the bacon to crisp up. Remove the pork tenderloin to a cutting board, and slice into 1/2-inch slices. Serve with roasted veggies. (Recipe yields about 3 oz pork and 1 cup veggies per serving.)

Expert Tips

Pork tenderloins are often sold two to a pack—either double this recipe and cook both, or freeze the other for another day.
Feel free to swap in or out whatever veggies make you happy. (But, let’s be honest, how can a rainbow of veggies not make you happy?)
The fattier your bacon, the better.
If one end of the tenderloin seems thin, tuck it under until it’s about the same thickness as the rest of the roast. Season liberally with salt and pepper.
No need to be finicky when you wrap the bacon up and around the tenderloin—just make sure the entire tenderloin is wrapped.
Is there such a thing as too many sheet-pan meals? Methinks not. Who doesn’t want a full repertoire of simple, delicious, and almost-no-cleanup dinners? This Bacon Wrapped Pork Tenderloin with Rainbow Roasted Veggies is the newest idea in sheet-pan dinners—fancy enough to serve to guests, but easy enough that you can still enjoy a glass (or two) of wine while you chat up your dinner party. If you’ve never worked with pork tenderloin before, don’t be afraid! It’s a breeze to cook, and it’s ready in a flash—we’re talking less than a half hour here. Pork tenderloin is a very lean meat, which means it can go dry in a flash. This recipe solves this problem by wrapping the tenderloin in fatty bacon. The drippings from the bacon keep the pork tenderloin tender, juicy, and oh so tasty. You’ll find pork tenderloin in the meat section of your local supermarket. You’re looking for unseasoned pork tenderloin (a lot of them already come flavored and seasoned), and chances are, you’ll be buying a “whole” pork tenderloin—which is actually two roasts. This recipe only uses one of them, so you can freeze the other and save it another day or double this recipe if you’re serving it to a whole gaggle of folks.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 200

% Daily Value

Total Fat: 23g; 35%
Saturated Fat 6g 28% Trans Fat 0g
Cholesterol: 90mg; 30%
Sodium: 490mg; 21%
Potassium: 1700mg; 49%
Total Carbohydrate: 31g; 10%
Dietary Fiber 9g 37% Sugars 12g
Protein: 41g

% Daily Value*:

Vitamin A: 160%; 160%
Vitamin C: 260%; 260%
Calcium: 15%; 15%
Iron: 20%; 20%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Is there such a thing as too many sheet-pan meals? Methinks not.

Who doesn’t want a full repertoire of simple, delicious, and almost-no-cleanup dinners? This Bacon Wrapped Pork Tenderloin with Rainbow Roasted Veggies is the newest idea in sheet-pan dinners—fancy enough to serve to guests, but easy enough that you can still enjoy a glass (or two) of wine while you chat up your dinner party.

If you’ve never worked with pork tenderloin before, don’t be afraid! It’s a breeze to cook, and it’s ready in a flash—we’re talking less than a half hour here. Pork tenderloin is a very lean meat, which means it can go dry in a flash. This recipe solves this problem by wrapping the tenderloin in fatty bacon. The drippings from the bacon keep the pork tenderloin tender, juicy, and oh so tasty.

You’ll find pork tenderloin in the meat section of your local supermarket. You’re looking for unseasoned pork tenderloin (a lot of them already come flavored and seasoned), and chances are, you’ll be buying a “whole” pork tenderloin—which is actually two roasts. This recipe only uses one of them, so you can freeze the other and save it another day or double this recipe if you’re serving it to a whole gaggle of folks.