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Bacon-Wrapped Pork Tenderloin with Rainbow Roasted Veggies

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by: Wholefully
Updated Sep 8, 2017
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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 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.

Bacon-Wrapped Pork Tenderloin with Rainbow Roasted Veggies

  • Prep Time 10 min
  • Total 40 min
  • Servings 6
  • Ingredients 10
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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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Wrap the bacon up and around the tenderloin. Place the tenderloin on top of the bed of veggies on the sheet pan.
  • Step 
    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.
  • Step 
    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.)

Nutrition

490 Calories
23g Total Fat
41g Protein
31g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
490mg
21%
Potassium
1700mg
49%
Total Carbohydrate
31g
10%
Dietary Fiber
9g
37%
Sugars
12g
Protein
41g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
260%
260%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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