What's Trending

Bacon-Wrapped Pork Tenderloin with Harvest Vegetables

Name: Bacon-Wrapped Pork Tenderloin with Harvest Vegetables
Prep time: 20 min
Total time: 1 h
Yield: 6
Ingredients: 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

(3)

0 Questions

Save Recipe

Bacon-Wrapped Pork Tenderloin with Harvest Vegetables

Prep 20 min
Total 60 min
Servings 6

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

By Betty Crocker Kitchens

Updated Mar 10, 2015

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;