Bacon-wrapped pork tenderloin with roasted vegetables

Total Time
1 hr 20 min
30 min
35 min
Pork tenderloin is an always impressive entrée, but wrapping it in bacon truly puts this savory dish over the top. This recipe is an entire meal in one, with the bacon-wrapped tenderloin roasting on the middle rack of the oven, while the Brussels sprouts, Yukon Gold potatoes, and red onions roast on the bottom. It doesn't get much easier or more convenient than being able to cook the main and sides at the same time. Also, chopping the garlic together with a little bit of salt helps to soften garlic’s sharp, spicy bite. If you're not that big of a garlic fan, feel free to reduce the amount by half.



3 clove(s), thinly sliced

Kosher salt

2 tsp, divided


4 tsp, fresh, finely chopped

Black pepper

½ tsp, freshly ground

Uncooked lean pork tenderloin

2 pound(s), use two 1 lb tenderloins

Uncooked center cut bacon

4 slice(s)

Cooking spray

6 spray(s)

Fennel seeds

½ tsp

Crushed red pepper flakes

¼ tsp

Brussels sprouts

1½ pound(s), cut in half or quartered, if large

Uncooked Yukon gold potato

12 oz, medium-size, cut in chunks

Red onion

2 medium, cut into 1/2-inch-thick wedges


  1. Place oven racks in middle and lower third of oven. Preheat oven to 425ºF.
  2. On a cutting board, place garlic in a mound and sprinkle with 1 tsp salt. Using blade and flat side of a chef’s knife, chop and scrape mixture into a paste. Spoon into a small bowl and add rosemary and pepper; stir to combine.
  3. Using a paring knife, make twelve X-shaped cuts,1/8-inch-deep each, all over each tenderloin. Take about 3/4 of garlic mixture and divide among cuts in meat; rub remaining garlic mixture all over pork. Wrap each piece pork with 2 slices bacon; place in baking dish.
  4. Roast pork on middle rack, 25 minutes; remove from oven and baste with pan juices. Return pan to oven; continue roasting until an instant-read thermometer inserted into center of thickest portion registers 145ºF, about 10 minutes more.
  5. Meanwhile, generously coat a 13 x 18-inch rimmed baking sheet with nonstick cooking spray; add Brussels sprouts, potatoes and onions to pan. Sprinkle with remaining 1 tsp salt, fennel seeds and red pepper flakes; toss well to coat. Roast on lower oven rack until vegetables are browned and cooked through, stirring a few times, 25-30 minutes.
  6. When pork is done, remove from oven and let rest 10-15 minutes; reserve pan juices. Thinly slice pork and serve with roasted vegetables with reserved pan juices spooned over top.
  7. Serving size: 3 oz pork, 1 c vegetables