Bacon-Wrapped Pork Tenderloin with Garlic-Herb Stuffing and Roasted Vegetables
This Spanish-inspired dish is a showstopper, featuring juicy pork tenderloin wrapped in smoky bacon and filled with a fragrant garlic-herb stuffing. Roasted bell peppers, zucchini, and onions provide a burst of color and complement the savory pork with their subtle sweetness. The tender, herb-infused meat is beautifully contrasted by the crispy bacon, while the vegetables offer a satisfying bite. Each component tells a story of its own, combining to create a symphony of flavors and textures that will leave you savoring every bite.
Ingredients
- •1 pork tenderloin (about 1 pound)
- •4 cloves garlic, minced
- •1/4 cup chopped fresh parsley
- •1/4 cup chopped fresh oregano
- •1/4 cup breadcrumbs
- •1/4 cup grated manchego cheese
- •4 slices bacon
- •1 red bell pepper, sliced
- •1 zucchini, sliced
- •1 onion, sliced
- •2 tablespoons olive oil
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Optional: Fresh oregano sprigs for garnish
Dietary Info
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a bowl, mix together the garlic, parsley, oregano, breadcrumbs, and manchego cheese. Set aside.
- 3
Butterfly the pork tenderloin by slicing it lengthwise, but not all the way through. Open it up like a book, and spoon the garlic-herb stuffing onto the inside, spreading it evenly.
- 4
Roll up the pork tenderloin, encasing the stuffing, and wrap it with the bacon slices, securing them with toothpicks if necessary.
- 5
In a large baking dish, toss the sliced bell pepper, zucchini, and onion with olive oil, salt, and pepper.
- 6
Place the stuffed, bacon-wrapped pork tenderloin on top of the vegetables in the baking dish, and roast in the preheated oven for 35-40 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- 7
Remove the dish from the oven and let the pork rest for 5-10 minutes before slicing and serving with the roasted vegetables. Garnish with fresh oregano sprigs, if desired.
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