Bacon-wrapped pork tenderloin with green beans
45 min · 68 g protein · 538 cals / serving
Two pork tenderloins brushed with Dijon, garlic and thyme, wrapped in a spiral of bacon and roasted on one sheet pan until the bacon crisps and the pork is rosy and juicy, with green beans roasting alongside in the drippings. Sliced cold, the leftovers make a very good lunch.
Ingredients
- 2 tbsp Dijon mustard
- 2 cloves garlic, grated
- 1 tsp dried thyme, or 1 tbsp chopped rosemary
- 1/2 tsp black pepper
- 2 tenderloins (about 1 lb each) pork tenderloin, silver skin trimmed
- 12 slices (a 12 oz pack) bacon, regular-cut streaky; weighed here as eaten, since wrapped bacon keeps more fat than crisp bacon
- 1 1/3 lb green beans, trimmed (or a bag of trimmed beans)
- 2 tsp olive oil
- 2 cloves garlic, sliced
- 1/4 tsp salt
- 1 tbsp lemon juice
Steps
- Heat the oven to 425°F and line a large sheet pan. Stir the mustard, grated garlic, thyme and pepper together.
- Pat the tenderloins dry, fold the thin tail of each under so the tenderloin is the same thickness end to end, and brush them all over with the mustard mix. Wrap 6 slices of bacon around each in a slightly overlapping spiral, tucking the ends underneath, and set them seam side down on the pan.
- Roast 15 minutes; while it roasts, trim the beans. Toss the green beans with the oil, sliced garlic and salt, scatter them around the pork, turning them in the drippings, and roast 12–15 minutes more, until the bacon is browned and the pork reads 145°F in the middle. For crisper bacon, run it under the broiler (grill) for the last 2 minutes.
- Rest the pork 5 minutes, then slice it thickly. Squeeze the lemon over the beans and spoon the pan juices over the pork. It keeps 3 days in the fridge; eat the slices cold, or reheat them gently, covered, so they do not dry out.
Good to know
Can I wrap it ahead?
Yes, up to a day: brush, wrap, cover and refrigerate. Take it out 30 minutes before roasting, or give it 5 minutes longer in the oven.
Can I add a glaze?
The classic version brushes the bacon with 2 tablespoons of honey before roasting, which caramelises beautifully and adds about 8 g of sugar a serving. Leave it off for keto.
Can I use turkey bacon?
Yes, at about 75 instead of 71. It browns less, so give it the 2 minutes under the broiler.
Per
- Calories
- 152
- Protein
- (52%)
- 19 g
- Fat
- (39%)
- 6 g
- Carbohydrates
- (9%)
- 4 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 452 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2153 kcal goes into the pot and 1710 g of ingredients comes out as about 1420 g of food: 152 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.