Bacon-Wrapped Pork Tenderloin with Harvest Vegetables

Glaze

tablespoons real maple syrup

tablespoon olive oil

teaspoons Dijon mustard

cloves garlic, finely chopped

teaspoon dried marjoram leaves

1/4

teaspoon salt

1/4

teaspoon pepper

small acorn or buttercup squash, cut in half, seeds removed, each half cut into 3 wedges

medium Brussels sprouts (about 9 oz), ends trimmed

slices bacon, cut in half

package (18.4 oz) original flavor pork tenderloin

large red bell pepper, cut into 1-inch pieces

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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.

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.