Ingredients
- 1 Pork Tenderloin
- 2-3 Strips Bacon
- 4 Small Red Potatoes Sliced 1/2 inch thick
- 1 Clove Garlic Minced
- 1/2 Medium Onion Cut lengthwise
- 1 Tblsp. Olive Oil
- 1/4 Cup Dijon Mustard with Herbs
- 1/2 Tsp. Herbs de Provence If you don’t have herb mustard
- 2 Tsp. Coarsley Ground Black Pepper Divided
- Kosher Salt To Taste
Servings:
Instructions
- Heat oven to 375 degrees. Lightly coat a baking pan with cooking spray. Combine the sliced potatoes, onions, and garlic in the pan. Add the olive oil and toss to coat. Add 1 teaspoon of coarsely ground pepper and a pinch of salt. Roast for 30 minutes.
- While the potatoes roast, prepare the pork. Lay the bacon strips crosswise on a cutting board. Brush a little of the mustard down the center of the bacon. Brush mustard on one side of the pork. Lay the pork in the center of the bacon mustard side down.
- Brush the remaining mustard on all the other sides of the pork. Wrap the bacon around the pork at a slight diagonal. Fasten with toothpicks. Sprinkle the remaining pepper on all sides of the pork/bacon bundle.
- Remove the pan from the oven. Place the pork on top of the potatoes and return it to the oven and roast for about 20 -25 minutes.
- Check for doneness with a meat thermometer after 20 minutes. The internal temperature should be 145 degrees. Continue to roast, checking often for the correct internal temperature.
- When the meat is cooked, remove the pan from the oven. Transfer the pork to a warm platter, cover loosely with foil and allow to rest for 10 – 15 minutes.
- Remove the foil and cut into thick slices. Serve with the potatoes and onions.
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