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Bacon-Wrapped Pork Tenderloin with Rainbow Roasted Veggies

  • Prep 10 min
  • Total 40 min
  • Servings 6
  • Pinterest
    313
  • Print
    502
  • Save
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  • Email
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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 -

Cassie Johnston
December 6, 2016

Ingredients

2
cups cherry tomatoes
4
oz baby bella mushrooms, halved
2
large yellow bell peppers, sliced
1
small butternut squash, peeled and diced
2
heads broccoli, cut into florets
2
large red onions, chopped
1/4
cup olive oil
Salt and pepper, to taste
1
lb fatty bacon
1
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

No nutrition information available for this recipe
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.

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