Best 5 Bacon Wrapped Pork Tenderloin With Harvest Vegetables Recipes

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**Bacon-Wrapped Pork Tenderloin with Harvest Vegetables: A Culinary Symphony of Flavors**

Awaken your taste buds to a culinary masterpiece that blends the savory richness of bacon with the tender succulence of pork tenderloin, all while nestled amidst a vibrant medley of harvest vegetables. This exceptional dish, lovingly crafted with a symphony of flavors, promises an unforgettable dining experience. The tenderloin, swathed in crispy bacon, roasts to perfection, exuding a tantalizing aroma that fills the air. Meanwhile, a vibrant array of seasonal vegetables, such as sweet potatoes, parsnips, and carrots, caramelizes beautifully, creating a colorful and flavorful accompaniment. Allow the tantalizing aromas to guide you as you explore this culinary masterpiece.

Let's cook with our recipes!

BACON-WRAPPED PORK TENDERLOIN



Bacon-Wrapped Pork Tenderloin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

14 strips bacon (about 13 ounces)
1 pork tenderloin, trimmed (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
1/3 cup Dijon mustard
3 tablespoons packed light brown sugar
1 1/2 teaspoons garlic powder
1/2 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
  • Generously sprinkle the tenderloin with salt and black pepper.
  • In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
  • Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
  • Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.

BACON-WRAPPED PORK TENDERLOIN WITH HARVEST VEGETABLES



Bacon-Wrapped Pork Tenderloin with Harvest Vegetables image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

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

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 9 g, TransFat 0 g

BACON-WRAPPED BARBECUE PORK TENDERLOIN



Bacon-Wrapped Barbecue Pork Tenderloin image

This sure-to-please roast is quick and simple to prepare, but guaranteed to impress. Pork tenderloin is wrapped in bacon and glazed with a smoky, slightly spicy, slightly sweet barbecue sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 7

8 slices bacon
2 pork tenderloins (about 1 lb each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup Annie's™ Naturals organic sweet & spicy BBQ sauce
1 tablespoon finely chopped chipotle chile in adobo sauce
1/4 teaspoon ground cumin

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
  • Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
  • In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 200, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 3 g, TransFat 0 g

BACON-WRAPPED PORK TENDERLOIN



Bacon-Wrapped Pork Tenderloin image

This recipe for bacon-wrapped pork tenderloin is tasty and extremely easy and fast.

Provided by MEKANIOD

Categories     Pork Tenderloin

Time 50m

Yield 8

Number Of Ingredients 8

1 (2 pound) pork tenderloin
1 tablespoon fresh thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 sprigs fresh rosemary, leaves stripped
6 slices thick-cut bacon
1 tablespoon garlic powder
½ cup packed brown sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Season tenderloin with thyme, salt, pepper, and rosemary leaves. Wrap bacon around the tenderloin and secure with toothpicks. Sprinkle garlic powder over the bacon, then pack brown sugar around the tenderloin.
  • Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 14.5 g, Cholesterol 55 mg, Fat 4.6 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 1.6 g, Sodium 312.1 mg, Sugar 13.6 g

BACON WRAPPED PORK TENDERLOIN



Bacon Wrapped Pork Tenderloin image

I combined part of one recipe and another to come up with this extra-special roast.-Dale Ann Glover, Strathroy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4-6 servings.

Number Of Ingredients 16

2 pork tenderloins (1 pound each)
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons lemon juice
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons butter
2 cups soft bread crumbs
1/2 cup chopped apple
2 tablespoons raisins
2 tablespoons red currant or raspberry jelly
3/4 teaspoon salt
1/4 teaspoon poultry seasoning
Dash pepper
Dash dried rosemary, crushed
6 bacon strips

Steps:

  • Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom; open tenderloins so they lie flat. Cover with plastic wrap; pound to flatten to 3/4-in. thickness. Remove plastic wrap. In a large resealable plastic bag, combine the oil, soy sauce and lemon juice; add tenderloins. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a large skillet, saute celery and onion in butter until tender. Remove from the heat. Stir in bread crumbs, apple, raisins, jelly, salt, poultry seasoning, pepper and rosemary. , Remove tenderloins from marinade; discard marinade. Spread stuffing down the center of one tenderloin; top with second tenderloin. Tie several times with kitchen string and secure ends with toothpicks. Arrange bacon over the top., Place on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°. Broil 4-6 in. from the heat for 4-5 minutes or until bacon is browned and crisp. Let stand for 10-15 minutes before slicing.

Nutrition Facts :

Tips:

  • Choose high-quality pork tenderloin: Look for a tenderloin that is firm and evenly colored with no signs of bruising or discoloration.
  • Slice the pork tenderloin into even-sized medallions: This will help ensure that they cook evenly.
  • Wrap the pork tenderloin medallions in bacon: This will add flavor and help keep the pork moist during cooking.
  • Use a variety of vegetables: This will add color, flavor, and nutrients to the dish.
  • Season the vegetables with olive oil, salt, and pepper: This will help enhance their flavor.
  • Roast the pork tenderloin and vegetables together: This will save time and create a delicious one-pan meal.
  • Serve the pork tenderloin and vegetables with your favorite sides: Mashed potatoes, rice, or a salad are all great options.

Conclusion:

Bacon-wrapped pork tenderloin with harvest vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The pork tenderloin is juicy and flavorful, the bacon adds a crispy and smoky flavor, and the vegetables are roasted to perfection. This dish is sure to please everyone at the table.

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