Bacon-Wrapped Pork Tenderloin with Harvest Vegetables

By Betty Crocker Kitchens

March 10, 2015

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.