Serves 4
55 min
Bacon-Wrapped Pork Tenderloin with Roasted Asparagus and Red Onion
Recipe GLPRd7c1dae11efb5f
A restaurant-quality main course featuring a succulent pork tenderloin wrapped in crispy bacon and finished with a savory bourbon-spiced seasoning blend. Roasted alongside tender asparagus and caramelized red onion rounds for a complete, elegant meal. The pork is broiled until the bacon is golden, then finished in the oven to ensure a perfectly cooked, juicy interior.
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Ingredients
1 (1-lb.) pork tenderloin
1 (1-oz.) packet bourbon pork seasoning mix
7 pieces thinly sliced bacon
1 (1-lb.) bunch fresh asparagus, woody stems trimmed
1 medium red onion, sliced into 1/4-inch rounds
2 tablespoons extra-virgin olive oil
Directions
Position the oven broiler rack in the upper third of the oven and preheat the broiler to high heat.
Generously coat the pork tenderloin with about half of the bourbon seasoning mix, rubbing it evenly over the surface. Carefully wrap the bacon slices around the pork, slightly overlapping them and arranging the seams along the bottom of the tenderloin. Lightly dust the bacon with the remaining seasoning mix.
On a large rimmed baking sheet, toss the asparagus and red onion slices together with the olive oil and any remaining seasoning mix from the packet. Arrange the vegetables in an even layer, then place the bacon-wrapped pork in the center of the baking sheet with the bacon seams facing up.
Broil for 5 to 7 minutes, or until the bacon on top turns golden brown. Carefully remove the baking sheet from the oven and flip the pork so the bacon seams now face down. Return to the broiler for another 5 to 7 minutes until the newly exposed bacon side turns golden.
Reduce the oven temperature to 400°F. Continue roasting the entire baking sheet for 8 to 10 minutes until the pork reaches an internal temperature of 145°F (measured at the thickest part with a meat thermometer) and the vegetables are tender with light charring on the edges.
Carefully transfer the bacon-wrapped pork to a clean cutting board and let it rest for 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
Slice the pork into 1/2-inch thick slices and arrange on a serving platter. Spoon the roasted asparagus and red onion around the pork slices and serve immediately.
