Recipe courtesy of Bobby Flay

Bacon-Herb Wrapped Pork Tenderloin with Lemon Glazed Sweet Potatoes

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  • Total: 1 hr 25 min
  • Prep: 1 hr 5 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

Lemon Glazed Sweet Potatoes:

Directions

  1. 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. 
  2. 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. 
  3. 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.

Lemon Glazed Sweet Potatoes:

  1. Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup. Set aside. 
  2. 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 to the potatoes and toss to coat evenly. Saute potatoes until all are glazed.
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