BACON-WRAPPED PORK TENDERLOIN WITH HARVEST VEGETABLES

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Bacon-Wrapped Pork Tenderloin with Harvest Vegetables image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

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.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 9 g, TransFat 0 g

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