Pork tenderloin with bacon and roasted vegetables on the griddle
A slab dinner—what could be better? Tender pork tenderloins wrapped in bacon slices are served with sweet potatoes, squash, apple cubes, and dill, all dressed with a mixture of maple syrup and cider vinegar. A delicious weeknight meal that combines the sweetness of fall vegetables with the savory flavor of bacon.
Ingredients · Servings 4 s
- 1 large sweet potato, peeled and diced
- 1 small acorn squash, seeds removed and cut into 12 wedges
- 45 ml (3 tbsp) of vegetable oil
- 2 pork tenderloins, 340 g (3/4 lb) each
- 6 slices of bacon
- 1 Cortland or Empire apple, cored and diced
- 30 ml (2 tbsp) of apple cider vinegar
- 30 ml (2 tbsp) of maple syrup
- 15 ml (1 tbsp) of chopped dill or tarragon
Method · 45 min
- Place the rack in the center of the oven. Preheat the oven to 220°C (425°F).
- On a non-stick baking sheet or one lined with parchment paper, coat the sweet potato and squash with 30 ml (2 tbsp) of the oil. Season with salt and pepper. Bake for 15 minutes.
- Meanwhile, on a plate, wrap each pork fillet with 3 slices of bacon, slightly overlapping them.
- In a non-stick pan over medium heat, brown the meat on all sides in the remaining oil.
- Remove the baking sheet from the oven. Stir the vegetables and spread them around the sides of the sheet. Place the meat in the center of the sheet. Continue baking for 10 to 12 minutes, or until an instant-read thermometer inserted into the center of the meat registers 57°C (135°F) and the vegetables are golden brown. Let the meat rest for 5 minutes on a plate.
- Meanwhile, in a large bowl, combine the apple, vinegar, and maple syrup. Season lightly with salt. Let it marinate while the meat cooks.
- Add the roasted vegetables and dill to the bowl with the apple. Mix well. Adjust the seasoning.
- On a work surface, slice the meat. Divide the vegetable mixture and meat among plates. Serve with mustard, if desired.
Published in RICARDO Magazine Volume 22, number 8.
Nut-free
Sans lactose
