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Bacon-Wrapped Pork Tenderloin (Sheet Pan Dinner)

Bacon-Wrapped Pork Tenderloin with Delicata Squash and Pear

Juicy bacon-wrapped pork tenderloin with delicata squash, onions, and pears tossed in maple syrup and whole-grain mustard. The smoky bacon, caramelized pears, and tangy mustard make this sheet pan dinner full of fall flavor.
Prep Time: 15 minutes
Cook Time: 25 minutes
resting time: 5 minutes
Total Time: 45 minutes
Yield: 4 servings
Course: Dinner, main dish
Cuisine: American

Equipment

  • 1 large sheet pan

Ingredients

  • 2 teaspoons kosher salt (divided)
  • 2 tablespoons whole-grain mustard (divided (check label for GF))
  • 1 ¼ lb pork tenderloin
  • 5 strips center-cut bacon (halved)
  • 2 delicata squash (about 14 oz each, seeded and cut ½-inch thick)
  • 1 large Bartlett pear (ripe, about 8 ounces, cored and cut into 8 wedges (about ¾-inch thick))
  • 1 small red onion (about 8 ounces, cut into 16 wedges (about ½-inch thick))
  • 2 tablespoons extra-virgin olive oil (divided)
  • 2 tablespoons maple syrup

Instructions

  • Preheat the oven to 425°F. Spray a large sheet pan with oil. Adjust the center rack and the top rack 6 inches from the heating element.
  • Season pork with 1 teaspoon salt and 1 tablespoon mustard. Lay the bacon halves on a cutting board next to each other.
  • Carefully lay the tenderloin over the bacon. Tightly roll up the pork jelly-roll style. Tie the roast at 2- inch intervals with kitchen string each about 12-inches long to keep the bacon on the pork.
  • In a large bowl, toss together the delicata squash, Bartlett pear, red onion, olive oil, maple syrup, 1 tablespoon whole grain mustard and 1 teaspoons salt.
  • Place the pork tenderloin in the center of the sheet pan then arrange the vegetables and pears around the pork.
  • Roast in the oven until the center of the thickest piece of pork reaches 145°F with a meat thermometer and the vegetables and pears are tender, about 25 minutes.
  • Broil on the upper rack about 5 minutes, to brown the bacon and caramelize the vegetables (careful not to burn).
  • Remove from the oven and let it rest 5 minutes. Slice the pork against the grain into 12 slices then divide the vegetables and pear wedges among 4 plates.

Nutrition

Serving: 3slices pork, 1/4 of the vegetables and pears, Calories: 384kcal, Carbohydrates: 36.5g, Protein: 34g, Fat: 12g, Saturated Fat: 2.5g, Cholesterol: 93.5mg, Sodium: 795.5mg, Fiber: 5.5g, Sugar: 17.5g
- WW Points: 5