Bacon-Wrapped Pork Tenderloin with Harvest Vegetables

Name: Bacon-Wrapped Pork Tenderloin with Harvest Vegetables
Prep time: 20 min
Total time: 1 h
Yield: 6
Ingredients: 3 tablespoons (45 mL) real maple syrup; 1 tablespoon (15 mL) olive oil; 2 teaspoons (10 mL) Dijon mustard; 2 cloves garlic, finely chopped; 1 teaspoon (5 mL) dried marjoram leaves; 1/4 teaspoon (1 mL) salt; 1/4 teaspoon (1 mL) pepper; 1 small acorn or buttercup squash, cut in half, seeds removed, each half cut into 3 wedges; 18 medium Brussels sprouts, ends trimmed; 3 slices bacon, cut in half; 1 lb (500 g) pork tenderloin; 1 large red bell pepper, cut into 1-inch (5 cm) pieces

Save Recipe

Prep 20 min
Total 60 min
Servings 6

Save
Pinterest
Facebook
Email
Print

Ready to make?

Save
Share
Keep Screen On

Nov 7, 2016

Save
Share
Keep Screen On

Ingredients

3 tablespoons (45 mL) real maple syrup
1 tablespoon (15 mL) olive oil
2 teaspoons (10 mL) Dijon mustard
2 cloves garlic, finely chopped
1 teaspoon (5 mL) dried marjoram leaves
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) pepper

1 small acorn or buttercup squash, cut in half, seeds removed, each half cut into 3 wedges
18 medium Brussels sprouts, ends trimmed
3 slices bacon, cut in half
1 lb (500 g) pork tenderloin
1 large red bell pepper, cut into 1-inch (5 cm) pieces

Steps

1

Heat oven to 425°F (220°C). Line 15x10x1-inch (37.5x25x2.5 cm) pan with heavy-duty foil; spray foil with cooking spray.
2

In small bowl, mix glaze ingredients. Reserve 1 tablespoon (15 mL) 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.
3

Roast vegetables 20 minutes. Meanwhile, microwave bacon between layers of microwavable paper towels on microwavable plate about 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
4

Push vegetables to edges of pan; place pork in centre of pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides. Brush bacon with reserved 1 tablespoon (15 mL) glaze. Turn Brussels sprouts over; add bell pepper to pan. Brush bell pepper and Brussels sprouts with remaining glaze.
5

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 (63°C). Serve pork with vegetables.

Expert Tips

Tip 1
Time Saver: Acorn and buttercup squash are hard to cut. To make it easier, pierce the squash with a knife in several places, then microwave it on High for about 5 minutes or until the skin is soft enough to cut through.

Nutrition Information

230 Calories, 8g Total Fat, 18g Protein, 22g Total Carbs, 9g Sugars

Nutrition Facts

Serving Size: 6 servings

Calories: 230

Total Fat: 8g

Saturated Fat: 2.5g

Trans Fat: 0g

Cholesterol: 40mg

Sodium: 550mg

Total Carbs: 22g

Dietary Fiber: 4g

Sugars: 9g

Protein: 18g

% Daily Value*:

Exchanges:

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