Bacon-Wrapped Pork Tenderloin with Harvest Vegetables

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

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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.

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.