Sheet-Pan Bacon-Wrapped Pork Tenderloins with Roasted Vegetables
A sheet pan dinner could not be easier! Tender pork tenderloins wrapped in bacon slices are served with sweet potatoes, squash, apple cubes and dill, all in a mixture of maple syrup and apple cider vinegar. It’s a delightful weeknight dish that combines the sweetness of autumn vegetables with the saltiness of bacon.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 small acorn squash, seeded and cut into 12 wedges
- 3 tbsp (45 ml) vegetable oil
- 2 pork tenderloins, about 3/4 lb (340 g) each
- 6 slices bacon
- 1 Cortland or Empire apple, cored and diced
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) maple syrup
- 1 tbsp dill or tarragon, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 425ºF (220ºC).
- On a non-stick or parchment paper-lined baking sheet, toss the sweet potato and squash with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 15 minutes.
- Meanwhile, on a plate, wrap each tenderloin with 3 slices of bacon, letting the slices overlap slightly.
- In a non-stick skillet over medium heat, brown the meat on all sides in the remaining oil.
- Remove the baking sheet from the oven. Stir the vegetables and push them away from the centre of the baking sheet. Place the pork at the centre of the baking sheet. Continue to bake for 10 to 12 minutes or until a thermometer inserted in the centre of the meat reads 135ºF (57ºC) and the vegetables are golden. Let the meat rest for 5 minutes on another plate.
- Meanwhile, in a large bowl, combine the apple, vinegar and maple syrup. Season lightly with salt. Let sit while the pork is cooking.
- Add the roasted vegetables and dill to the bowl of apple mixture. Mix well. Adjust the seasoning.
- On a work surface, slice the meat. Divide the vegetable mixture and pork among four plates. Serve with mustard, if desired.
A sheet pan dinner could not be easier! Tender pork tenderloins wrapped in bacon slices are served with sweet potatoes, squash, apple cubes and dill, all in a mixture of maple syrup and apple cider vinegar. It’s a delightful weeknight dish that combines the sweetness of autumn vegetables with the saltiness of bacon.