Bacon-Wrapped Pork Tenderloin with Veggies One Pan Meal (Whole30, Paleo)

In my opinion, there’s nothing better or more convenient than a one-pot (or in this case one-pan) meal. Gather your protein and veggie side dishes, season, oil, toss together and make magic happen in your oven (or stew pot or Instant Pot). It’s a beautiful thing.

And for this dish, there’s bacon. Who doesn’t love bacon? I enjoy a good pork tenderloin, but it has to be well-seasoned or it’s just kinda blah. Adding the bacon both adds flavor and some much-needed fat. Don’t be afraid of fat. Fat is good. Especially good fat. And bacon is good fat. This dish is perfect for when company is coming or for Sunday dinner.

In this recipe, we use potatoes, peppers, and green beans. But you could add any vegetables you wish. Sweet potatoes, onions, and asparagus is another combination we love. I’ve also use Brussels sprouts and carrots. Mix it up a little each time. You can also change out the protein — like with this garlic and orange chicken one-pan dish. The possibilities are endless.

If you are on the Whole30 eating plan, realize that organic pork tenderloin is not easy to find (I don’t always buy organic, but if you do, this may not be the recipe for you) unless you are buying from a local farmer. And remember to keep your bacon sugar-free.

Bacon-Wrapped Pork Tenderloin with Veggies 

Ingredients

2 tsp. minced garlic
1-1/2 tsp. salt
1/2 tsp. black pepper
6 tbsp. olive oil, divided
1.5-2 lbs. pork tenderloin
8-10 oz Peppered bacon
1 lb. fingerling potatoes, sliced lengthwise into 4 pieces for larger potatoes, or in half for smaller ones
1 each red, yellow, and orange peppers, sliced thin
1/2 lb fresh french green beans, ends cut off

Bacon-Wrapped Pork Tenderloin with Veggies

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Marcy Crabtree

Recipe type: One Pan Main Dish

Serves: 4

Ingredients

• 2 tsp. minced garlic
• 1-1/2 tsp. salt
• ½ tsp. black pepper
• 6 tbsp. olive oil, divided
• 1.5-2 lbs. pork tenderloin
• 8-10 oz Peppered bacon
• 1 lb. fingerling potatoes, sliced lengthwise into 4 pieces for larger potatoes, or in half for smaller ones
• 1 each red, yellow, and orange peppers, sliced thin
• ½ lb fresh french green beans, ends cut off

Instructions

1. Preheat oven to 350 degrees
2. Remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin with a sharp knife.
3. Rinse pork, pat dry and place on a work surface
4. Rub the garlic, salt, and pepper over the tenderloin
5. Wrap tenderloin with bacon strips (approx. 8 strips)
6. Place all of the vegetables in a bowl and toss in olive oil with salt and pepper to taste
7. Cover the baking sheet with parchment paper
8. Place pork tenderloin on baking sheet, bacon edges side down
9. Place vegetables around pork tenderloin
10. Roast in the oven until a probe thermometer reads 140°F (approx. 30 minutes)
11. Remove from oven and allow to rest for 10 minutes before serving

Serves 4

3.5.3229