American · roast
Bacon-Wrapped Pork Tenderloin and Root Vegetables
Bacon keeps lean pork tenderloin juicy while carrots, parsnips, and potatoes caramelize alongside it on one pan.
Cook
Make dinner
- 01
Heat the oven to 425°F. Toss the potatoes, carrots, and parsnips with olive oil, thyme, 1/2 teaspoon salt, and black pepper on a rimmed sheet pan.
- 02
Brush the pork with Dijon. Wrap the bacon slices around the tenderloin, overlapping them slightly, and place it in the center of the vegetables.
- 03
Roast until the vegetables are tender and the center of the pork reaches 145°F, 25 to 30 minutes, stirring the vegetables once.
- 04
Rest the pork for 5 minutes before slicing. If the bacon needs more color, broil the pan for 1 to 2 minutes first.
Make it work
Useful swaps
- Use sweet potato in place of the parsnips.
- Choose certified gluten-free bacon and mustard when needed.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
