Bacon-Wrapped Pork Tenderloin with Yams
Servings
4
servingsIngredients
- Bacon-Wrapped Pork Tenderloin
2 each Pork tenderloins, 1 lb. each, brined (recipe follows)
12 each Bacon slices
2 Tbsp. Dijon mustard
2 Tbsp. Maple syrup
1 Tbsp. Rosemary, fresh, chopped
2 each Garlic cloves, minced
2 Tbsp. Olive oil
as needed Black pepper, freshly ground
as needed Butcher twine
- Yams
3 each Yams, large, peeled, cut into 1-in. cubes
2 Tbsp. Olive oil
1 Tbsp. Maple syrup
1 tsp. Smoked paprika
1 tsp. Thyme, fresh, chopped
as needed Salt
as needed Black pepper, ground
Directions
- Preheat the oven to 400°F (205°C).
- Remove the pork from the brine and pat dry. Mix the Dijon mustard, maple syrup, rosemary, garlic, and olive oil, then coat the pork evenly. Season lightly with black pepper (additional salt is usually unnecessary after brining).
- Wrap each tenderloin with overlapping slices of bacon, securing the ends underneath.
- Wrap them in butcher twine so the bacon doesn’t come off.
- Toss the yams with olive oil, maple syrup, smoked paprika, thyme, salt, and pepper. Spread onto a sheet pan.
- Place the pork on a roasting rack or sheet pan and roast alongside the yams for 25–30 minutes, or until the pork reaches an internal temperature of 140–145°F (60–63°C) and the yams are tender and caramelized.
- Rest the pork for 10 minutes before slicing. Serve with the roasted yams and spoon any pan juices over the top.
Notes
- Source: Chef Rogelio Garcia
