BACON-WRAPPED PORK TENDERLOIN WITH HARVEST VEGETABLES

Bacon-Wrapped Pork Tenderloin with Harvest Vegetables image

Provided by @MakeItYours

Number Of Ingredients 12

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3 tablespoons real maple syrup
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 cloves garlic, finely chopped
1 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 small acorn or buttercup squash, cut in half, seeds removed, each half cut into 3 wedges
18 medium Brussels sprouts (about 9 oz), ends trimmed
3 slices bacon, cut in half
1 package (18.4 oz) original flavor pork tenderloin
1 large red bell pepper, cut into 1-inch pieces

Steps:

Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
In small bowl, mix glaze ingredients. Reserve 1 tablespoon 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.
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.
Push vegetables to edges of pan; place pork in center of pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides. Brush bacon with reserved 1 tablespoon glaze. Turn Brussels sprouts over; add bell pepper to pan. Brush bell pepper and Brussels sprouts with remaining glaze.
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. Serve pork with vegetables.