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.