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Bacon-Wrapped Pork With Peppers and Potatoes

Bacon-Wrapped Pork With Peppers and Potatoes

Nutrition Facts
  • cal. (kcal) 407
Bacon-Wrapped Pork With Peppers and Potatoes
  • Makes: 6 servings
  • Prep: 10 mins
  • Roast: 30 mins at 450°F
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Ingredients

  • 1 package (2 pounds) diced potatoes with onions
  • 1 package (about 8 ounces) fresh pepper strips, cut in 1-inch pieces
  • 1/4 cup Dijon mustard
  • 1 tablespoon olive oil
  • 3 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pork tenderloin (1-1/4 pounds)
  • 3 bacon slices, cut in half
  • 1/3 cup light mayonnaise
  • 2 teaspoons red-wine vinegar
  • 1/2 teaspoon bottled chopped garlic

Directions

  1. Arrange oven racks on bottom two slots in oven. Heat oven to 450 degrees F. Coat 15 x 10 x 1-inch jelly-roll pan and small roasting pan with cooking spray.
  2. In bowl, combine potatoes and peppers. In small bowl, whisk 1 tablespoon mustard, oil, 1 tablespoon water, salt, pepper. Drizzle over potato mixture; toss. Spread in jelly-roll pan.
  3. Spread 1 tablespoon mustard over pork. Arrange bacon over top, spacing slightly apart. Place in roasting pan.
  4. Place pans in oven, potatoes on bottom rack, pork above. Roast in 450 degree F oven 30 minutes. Check pork at 20 minutes; if internal temperature is 150 degrees F, remove from oven. If not, leave in oven for another 5 to 10 minutes.
  5. While pork and potatoes are roasting, prepare sauce: In small bowl, mix remaining 2 tablespoons mustard, 2 tablespoons water, mayonnaise, vinegar, garlic.
  6. Toss potato mixture. Thinly slice pork. Serve with sauce.

Nutrition Information for Bacon-Wrapped Pork With Peppers and Potatoes

Servings Per Recipe: 6
PER SERVING: 407 cal., 18 g total fat (5 g sat. fat), 68 mg chol., 874 mg sodium, 5 g carb. (4 g fiber), 26 g pro.

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