Bacon-wrapped pork tenderloin with delicata squash and pear
This juicy Bacon-Wrapped Pork Tenderloin roasts on one sheet pan with delicata squash, caramelized onions, and pears tossed with maple and whole-grain mustard.
Ingredients · Servings 4
- 2 teaspoons kosher salt (divided)
- 2 tablespoons whole-grain mustard (divided (check label for GF))
- 1 ¼ lb pork tenderloin
- 5 strips center-cut bacon (halved)
- 2 delicata squash (about 14 oz each, seeded and cut ½-inch thick)
- 1 large Bartlett pear (ripe, about 8 ounces, cored and cut into 8 wedges (about ¾-inch thick))
- 1 small red onion (about 8 ounces, cut into 16 wedges (about ½-inch thick))
- 2 tablespoons extra-virgin olive oil (divided)
- 2 tablespoons maple syrup
Method · 45 min
- Preheat the oven to 425°F. Spray a large sheet pan with oil. Adjust the center rack and the top rack 6 inches from the heating element.
- Season pork with 1 teaspoon salt and 1 tablespoon mustard. Lay the bacon halves on a cutting board next to each other.
- Carefully lay the tenderloin over the bacon. Tightly roll up the pork jelly-roll style. Tie the roast at 2- inch intervals with kitchen string each about 12-inches long to keep the bacon on the pork.
- In a large bowl, toss together the delicata squash, Bartlett pear, red onion, olive oil, maple syrup, 1 tablespoon whole grain mustard and 1 teaspoons salt.
- Place the pork tenderloin in the center of the sheet pan then arrange the vegetables and pears around the pork.
- Roast in the oven until the center of the thickest piece of pork reaches 145°F with a meat thermometer and the vegetables and pears are tender, about 25 minutes.
- Broil on the upper rack about 5 minutes, to brown the bacon and caramelize the vegetables (careful not to burn).
- Remove from the oven and let it rest 5 minutes. Slice the pork against the grain into 12 slices then divide the vegetables and pear wedges among 4 plates.
Pork tenderloin with delicata squash and pear
This simple sheet-pan recipe turned out so much better than I could have dreamed! The bacon-wrapped pork tenderloin stays juicy, while the delicata squash, onions, and pears caramelize beautifully, and their sweetness pairs perfectly with the smoky bacon and tangy mustard. I love that it all comes together on one sheet pan. If you’re looking for a new way to try pork tenderloin, I highly recommend this sheet pan dinner!
If you’ve never cooked with delicata squash, you’re in for a treat. It tastes sweet and slightly nutty.
- Kosher salt to season the pork and squash.
- Center-cut bacon gives the pork a richer, smokier flavor while keeping it juicy.
- Olive oil prevents the fruit and veggies from drying out and helps them brown.
- Delicata squash: The best thing about delicata is that you don’t have to peel it! Just cut it in half, scoop out the seeds, and slice it into rings.
- Bartlett pear: Make sure it’s ripe but not mushy. Remove the core, then slice it into 8 wedges.
- Red onion becomes sweeter as it roasts.
- Maple syrup balances the sharpness of the mustard.
- Whole-grain mustard for tanginess.
