Bacon Wrapped Pork Tenderloin
Ingredients
The vegetables
-
4
bulbs
fennel
-
2
small
red onions
-
3
tablespoons
olive oil
-
to taste
salt
-
to taste
black pepper
The pork
-
2
pounds
pork tenderloins
-
2
tablespoons
Dijon mustard
-
2
teaspoons
fresh thyme
-
10
slices
bacon
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Trim and cut the fennel bulbs into wedges, and cut the red onions into wedges.
- In a bowl, combine fennel, onion, salt, pepper, and 2 tablespoons of olive oil, then arrange on the baking sheet and roast for 5 minutes.
- Brush one pork tenderloin with half of the Dijon mustard and sprinkle with half of the thyme, then wrap with 5 slices of bacon.
- Repeat the wrapping process with the second tenderloin using the remaining ingredients.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and brown the tenderloins for 4 to 6 minutes on each side.
- Remove the baking sheet from the oven, toss the vegetables, and place the tenderloins among them.
- Roast everything until the pork reaches an internal temperature of 145°F, about 10 to 15 minutes.
- Let the pork rest for 5 minutes before slicing and serving with the vegetables.
Nutrition Facts (estimated)
Servings
6
Calories
352
Total fat
24g
Total carbohydrates
16g
Total protein
19g
Sodium
951mg
Cholesterol
47mg
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