The amazing life of “1-2-3 Eat” meal planning continues. This Bacon-Wrapped Pork Tenderloin is paired with mashed sweet potatoes and roasted radishes for a full meal.
Servings : 4
Ingredients
Bacon-Wrapped Pork Tenderloin
- 1 1/2 lb pork tenderloin
- 2 Tbsp steak seasoning we used McCormick’s Montreal Steak Seasoning for testing purposes
- 1/2 lb uncured bacon no sugar listed in ingredients, halved crosswise
- toothpicks
Mashed Sweet Potatoes
- 4 sweet potato medium
- 1 Tbsp unsalted butter
- 1 tsp cinnamon
- 1 Tbsp pure maple syrup
Roasted Radishes
- 1 lb radishes
- 2 Tbsp extra virgin olive oil
- 2 tsp salt
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Instructions
Bacon-Wrapped Pork Tenderloin
- Preheat oven to 400. Rinse pork. Pat dry. Sprinkle all sides with salt and pepper. Wrap pork in bacon, and secure with toothpicks. Bake at 400 for 20-25 minutes or until pork is no longer pink. Turn oven to broil and broil 5 minutes to crisp the bacon. Let rest 5 minutes. Slice into medallions and serve.
Mashed Sweet Potatoes
- Fill med. saucepan with water, about half full. Bring to a boil. While you’re waiting for the water to boil, peel potatoes and cut them into 2 inch chunks. Add potatoes to boiling water. Reduce heat, cover, and simmer 20 minutes or until largest pieces are soft. Drain. Add butter, cinnamon and syrup, and puree with an immersion blender, or mash with a potato masher or stand mixer.
Roasted Radishes
- Preheat oven to 400. Rinse radishes and trim ends. Cut in half. Toss radish halves in oil in a med. bowl until well-coated. Arrange in a single layer on a baking sheet. Sprinkle with kosher salt. Bake at 400 for 20 min or until beginning to brown.
Notes
Leave out butter for dairy free
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