Bacon-Wrapped Pork with Roasted Vegetables

This dish is one of our favorites—fast enough for a weeknight and impressive enough for company.

Bacon-Wrapped Pork with Roasted Vegetables
Yield: 4 to 5 servings
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  1. 4 cloves garlic, grated
  2. 1½ tablespoons chopped fresh rosemary
  3. 1 tablespoon fennel seed, chopped
  4. 1½ teaspoons kosher salt
  5. 1 teaspoon crushed red pepper
  6. 1 teaspoon lemon zest
  7. 2 pounds Brussels sprouts, trimmed and halved
  8. 2 (8-ounce) packages baby carrots
  9. 6 shallots, halved
  10. 1 (1½-pound) pork tenderloin
  11. 8 slices bacon
  12. 1 tablespoon olive oil, divided
  1. Preheat oven to 425°. In a small bowl, stir together garlic, rosemary, fennel seed, salt, red pepper, and lemon zest. In a large bowl, combine Brussels sprouts, carrot, and shallot; sprinkle with 1 tablespoon garlic mixture, tossing to coat. Set aside. Rub pork tenderloin with remaining garlic mixture.Wrap bacon around tenderloin, overlapping slices slightly.
  2. In a 12-inch cast-iron skillet, heat ½ tablespoon olive oil over medium-high heat. Add tenderloin; cook until browned on all sides, 1 to 2 minutes per side. Remove from heat. Add vegetables to skillet; drizzle with remaining ½ tablespoon olive oil.
  3. Bake until a meat thermometer registers 140° and vegetables are tender, approximately 25 minutes. Let stand 10 minutes before slicing.
Taste of the South


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