Bacon-Wrapped Pork Tenderloin With Maple Mustard Glaze

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Beef · gluten-free, high-protein

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Ingredients

• 2 lb (2 tenderloins) pork tenderloins
• 4 slices thick-cut bacon
• 1/4 cup pure maple syrup
• 1 tbsp Dijon mustard
• 1 lb baby yellow potatoes, halved
• 6 oz Brussels sprouts, halved
• 1 tbsp olive oil
• 1 1/2 tbsp salted butter
• 1/2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 2 tsp each kosher salt and coarse black pepper

Method (tap to check — screen stays awake)

1. Heat oven to 425F and toss the potatoes and Brussels sprouts with the olive oil, thyme, salt, and pepper on a large sheet pan, cut sides down.
2. Pat the tenderloins dry, trim off the silverskin, and season them all over; dry meat is what lets the bacon crisp instead of steam.
3. Wrap four bacon slices around each tenderloin in overlapping spirals and tuck the ends underneath so they stay put.
4. Whisk the maple syrup, Dijon, vinegar, and garlic into a glaze.
5. Push the vegetables to the edges, lay the tenderloins down the middle of the pan, and roast 18 minutes.
6. Brush the pork generously with the glaze and roast 7 to 10 minutes more, until the bacon is browned and crisp and the pork reads 145F at the thickest point.
7. Rest the tenderloins on a board for 8 minutes so the juices redistribute, then toss the butter through the hot vegetables.
8. Slice into thick medallions, spoon over any glaze left on the pan, and serve with the potatoes and sprouts.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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