Sheet Pan Bacon Wrapped Pork Tenderloin with Potatoes
Serves 6-8
2 3/4 teaspoons kosher salt, divided
black pepper, to taste
4 tablespoons extra-virgin olive oil, divided
3 lbs new potatoes, cut in half
1 teaspoon dried oregano
1 1/2 teaspoon granulated garlic
1/2 teaspoon smoked paprika
2 boneless pound pork tenderloins (about 1 1/4 lb each)
8 to 12 slices of bacon
- Heat the oven to 425 degrees F.
- In a large bowl add 1 teaspoon kosher salt and pepper to taste, with 2 tablespoons of olive oil. Place the potatoes into the bowl and stir to coat. Pour the potatoes in an even layer onto a large-rimmed sheet pan. Place into the oven and roast for 20 minutes.
- While the potatoes begin to cook, in a small bowl combine 1 3/4 teaspoon salt, oregano, garlic, paprika, and 2 tablespoons olive oil. Stir well to combine. On a plastic cutting board and with a paper towel, pat the two pork tenderloins dry. Evenly coat the tenderloins with the olive oil mixture. Wrap each tenderloin with 4 to 6 pieces of bacon, until the pork is completely covered.
- Set aside until the potatoes have roasted for 20 minutes.
- Remove the potatoes from the oven and stir. Place a cooling rack on top of the potatoes. Place the pork onto the cooling rack. Place the sheet pan back into the oven and cook for 25-30 minutes, or until the pork has reached 145 degrees.
- Remove from the oven and remove the pork from the cooling rack. Let the tenderloin rest for 10 minutes. Slice and serve with the potatoes.
