Bacon-Herb Wrapped Pork Tenderloin with Lemon Glazed Sweet Potatoes

Bacon-Herb Wrapped Pork Tenderloin with Lemon Glazed Sweet Potatoes
Adapted from keyingredient.com
Bacon-Herb Wrapped Pork Tenderloin with Lemon Glazed Sweet Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

Ingredients

  • For the pork:

  • 1

    head garlic, top sliced off

  • 2

    tablespoons olive oil

  • 2

    pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat

  • Salt and freshly ground black pepper

  • 1

    tablespoon chopped fresh rosemary

  • 12

    fresh sage leaves

  • 1

    tablespoon chopped fresh thyme

  • 12 1/4-inch thick slices bacon

  • 2

    tablespoons olive oil

  • For the sweet potatoes:

  • 2

    cups fresh lemon juice

  • 2

    cups granulated sugar

  • 1

    tablespoon finely chopped lemon zest

  • 5

    large sweet potatoes, peeled and cut into 1/2-inch dice

  • 2

    tablespoons olive oil

  • Salt and freshly ground pepper

Directions

Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl. Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine. Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving. Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup. Set aside. Preheat oven to 375 degrees F. Toss sweet potatoes in oil and roast in a large ovenproof skillet. Roast until lightly golden brown and just cooked through. Remove the pan from the oven and place on a burner over medium heat. Add the glaze (can probably use only 1/2 the quantity of glaze) to the potatoes and toss to coat evenly. Saute potatoes until all are glazed.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: