A delicious dinner of Bacon Wrapped Pork that takes a little prep but then it’s hands off until it’s done. Tender pork loins are seasoned with an herb paste, wrapped in bacon, then roasted beside potatoes, onions and green beans for the perfect one pan dinner.
Ever had one of those days when you’re under the weather and just want to get something on the table with as little effort as possible? Well this was one of those days! Unfortunately, I had already thawed some pork loins and needed something to do with them. It was too late to start my favorite crockpot recipes, like Crockpot Ropa Vieja or Crockpot Cuban Pork, so I had to think of something else.
Luckily, my Martha Stewart Living had just come in the mail and, while reading it at breakfast, one of the recipes caught my eye. It seemed to be pretty easy, once wrapping the pork with bacon was out of the way, plus it was a sheet pan dinner and those usually go together pretty quickly. So with just a few small modifications I decided to try it out.
The recipe called for adding fennel seed, which was a first for me, and I wasn’t sure what type of flavor it would add. Oddly enough, it actually had an interesting taste and reminded me a little of licorice. I also know they use it as a main herb in making sausage, which is pork, so that seemed to justify the combination of fennel and pork. Knowing that, I went with the quantity suggested and I’m glad I did.
Grinding the herbs was easy with my Ninja Chopper, really a handy gadget to have around, and spreading it on the pork then wrapping with bacon was a breeze.
Once that was done, all I had to do was cut the vegetables up, place them on the sheet pan with the pork loins and roast. How did it turn out? Delicious! My husband thought it was tender, moist and loved the flavor. Believe me, if hubby gives his approval, you know it must be good.
This makes quite a bit of pork, enough for 6-8 people, so you know you’ll have some leftovers. What to do with these leftovers? BBQ pork sandwiches/sliders come to mind, or BBQ pork pizza or, and this one I’m just experimenting with tonight, pork enchiladas. If it turns out awesome I’ll be sure to pass on the recipe.
I hope you like this sheet pan dinner. There’ll be more of these dinners in the future since they are not only easy, and have little clean up, but they’re healthy too! How can you argue with that?!
- 2 teaspoons minced garlic
- 2 Tablespoons fennel seeds
- 2 Tablespoons fresh rosemary
- 1-1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 lemon, zested, halved lengthwise & cut in thin slices
- 6 Tablespoons olive oil, divided
- 3 lbs. pork tenderloin
- 8-10 oz bacon
- 1 lb. potatoes (either fingerling or larger potatoes cut small)
- 1 sweet onion, cut into 8 wedges
- 1/2 lb fresh green beans, snapped in half
Preheat oven to 425 degrees.
Combine garlic, fennel seeds, rosemary, lemon zest, salt & pepper with 3 tablespoons olive oil and run through grinder until it makes a paste.
Rinse pork, pat dry and place on work surface.
Rub herb paste over both tenderloins.
Take bacon strips and wrap each tenderloin. It will take about 4-5 strips each. Secure with several toothpicks where edges of bacon are on top.
Place pork on baking sheet with rim.
In a large bowl, toss cut up potatoes, onion, green beans and lemon slices with remaining 3 tablespoons olive oil. Salt & pepper to taste.
Place vegetables around pork tenderloins.
Add 1/4 cup water to baking sheet.
Roast in oven for 40 minutes or until the meat reaches a temperature of 138 degrees. Remove meat & cover with foil.
Turn vegetables several times to coat with drippings then return to oven for another 20-30 minutes or until potatoes are done.
Slice pork, drizzle with some of the pan juices and serve surrounded by vegetables.
DON’T MISS A RECIPE!