Bacon-Wrapped Pork Tenderloin with Fresh Veggies
Serving Size / Yield
- 1 lb. pork tenderloin
- 1 tsp. steak seasoning
- 3 slices bacon, halved
- 2 red bell peppers, sliced
- 2 C. cherry tomatoes, quartered
- 2 C. green beans, ends trimmed and roughly chopped
Preheat the oven to 425 degrees, and remove any silver skin from the tenderloin. Leave any fat in place. Sprinkle the steak seasoning of your choice over the pork, and wrap with bacon slices. Secure bacon slices by poking the tenderloin at the base with soaked toothpicks.
Line a medium roasting pan with aluminum foil and spray with cooking spray. Place the tenderloin in the center, and surround with the prepared vegetables. Bake for approximately 30 minutes, or until the internal temperature is at least 155 degrees. Once that temperature has been reached, switch oven to the broil setting and broil for about 3 minutes or until the bacon crisps. Internal temperature should be 160 degrees.
Allow meat to rest for 15 minutes prior to slicing and serving.