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Bacon-Wrapped Pork Tenderloin with Harvest Vegetables

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  • Prep 20 min
  • Total 60 min
  • Servings 6
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By Betty Crocker Kitchens
Updated Mar 10, 2015
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Ingredients

Glaze

  • 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

Pork and Vegetables

  • 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

  • 1
    Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • 2
    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.
  • 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 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.
  • 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. Serve pork with vegetables.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

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

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
550mg
23%
Potassium
540mg
15%
Total Carbohydrate
22g
7%
Dietary Fiber
4g
19%
Sugars
9g
Protein
18g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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