Okay, okay, I know it isn’t quite spring yet, but it’s so close I can almost taste it. And after roasting these springtime veggies, I did taste it! Full of the best flavor of all– bacon– this easy and delicious dish makes a great Easter dinner, or an anytime dinner. I like to enjoy it with a glass of chilled white wine and a crusty, warm baguette. Pork on pork? Sign me up.
Bacon-Wrapped Pork Tenderloin + Roasted Spring Vegetables Recipe
Bacon-Wrapped Pork Tenderloin with Roasted Spring Vegetables
Servings: 4 servings
Ingredients
- 12 slices bacon (regular, not thick cut)
- 10 oz radishes trimmed and cut into 1 inch pieces
- 10 oz haricots verts trimmed
- Salt
- Black pepper
- 1.5 - 2 lb pork tenderloin trimmed of silver skin
- 1 small shallot finely minced
- 1/2 tsp grain dijon mustard
- 1/2 tsp smooth dijon mustard
- 1 + 1/2 tsp honey
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 small green apple julienned
- mint leaves
- warm baguette for serving
Instructions
- Heat the oven to 375F with the racks in the two center positions. Place 4 slices of bacon on a large rimmed baking sheet, and bake for 10-12 minutes (or to your desired doneness.) Remove the bacon and set aside for another use, leaving as much of the bacon fat on the baking sheet as possible. Add the radishes and haricots verts to the pan, and season with a small pinch of salt and black pepper to taste. Use tongs to toss the veggies with the bacon fat, and spread in an even layer. Set aside.
- Increase the oven temperature to 425F. Place a wire rack on a separate rimmed baking sheet. Wrap the pork loin with 8 slices of bacon, covering as much of the surface of the tenderloin as possible. Place the wrapped tenderloin on the wire rack, and bake on the top center rack for 30 minutes. After the tenderloin has baked for 10 minutes, add the vegetables to the oven and bake on the lower rack for 20 minutes. After 30 minutes have elapsed, remove the vegetables from the oven and heat the broiler. Flip the tenderloin over and broil 3 minutes, then flip again and broil 2 minutes more. Remove from the oven and allow to rest uncovered for 10 minutes. (The tenderloin should have an internal temperature of 145F)
- While the tenderloin rests, prepare the vinaigrette. Whisk together the shallot, grain dijon, smooth dijon, honey, olive oil, and lemon juice until emulsified, and season with salt and pepper.
- Slice the tenderloin with a sharp knife and serve with the vegetables. Top with the apples, vinaigrette, a sprinkle of salt and pepper, and mint, and enjoy with a warm baguette.
Tell me what you think in the comments below!
