This dish is one of our favorites—fast enough for a weeknight and impressive enough for company.
Bacon-Wrapped Pork with Roasted Vegetables
Serves: 4 to 5 servings
- 4 cloves garlic, grated
- 1½ tablespoons chopped fresh rosemary
- 1 tablespoon fennel seed, chopped
- 1½ teaspoons kosher salt
- 1 teaspoon crushed red pepper
- 1 teaspoon lemon zest
- 2 pounds Brussels sprouts, trimmed and halved
- 2 (8-ounce) packages baby carrots
- 6 shallots, halved
- 1 (1½-pound) pork tenderloin
- 8 slices bacon
- 1 tablespoon olive oil, divided
- 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.
- 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.
- Bake until a meat thermometer registers 140° and vegetables are tender, approximately 25 minutes. Let stand 10 minutes before slicing.