“This tastes like Fall!”
That’s what Mike said about this recipe, which is exactly what I was going for.
Cinnamon, brown sugar, and nutmeg. Salty bacon and tender pork. Sweet squash and apples. I’d say this is Autumn in a Pan, and is completely Thanksgiving-worthy.
Make the bacon-wrapped pork the night before, and you can easily throw everything in the pan and cook it while you entertain guests. A meat thermometer (get one here) ensures perfect doneness and no need to poke and prod at the meat.
Use a large roasting pan if you like, to fit more vegetables. My home was filled with the scent of cinnamon and apples…I buy candles that smell like this!
I served the pork and squash with rice that got a big spoonful of the cooking sauce over the top. Or add sliced potatoes to the pan for a one-pot meal.
No candle necessary for festiveness! Have I mentioned how glad I am it’s Fall/Autumn/Festive Food Time/Good Hair Weather?
Spiced Bacon-Wrapped Pork Tenderloin with Squash & Apples
for the roast:
- 2 pounds whole pork tenderloin (2 loins)
- 1 pound bacon
- 1/2 tablespoon chili powder
- 1/2 tablespoon dried oregano
- salt and pepper
- 3 wooden skewers, cut to 4-5 inches long
for the vegetables:
- 1 sweet dumpling squash, seeded and cut into wedges
- 1 large red delicious apple, cored and cut into chunks
- 2-3 tablespoons canola oil
- 1/4 teaspoon cinnamon
- juice of 1/4 lemon
for the glaze:
- 2 large garlic cloves, cut into small pieces
- 1/2 cup apple juice
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon lemon zest
- 1/8 teaspoon salt
Preheat oven to 425°F (400°F convection).
Set roasts out on counter for 30 minutes before preparing. Rub roasts all over with chili powder, oregano, salt and pepper. Use skewers to hold roasts together. Wrap bacon slices, one at a time, around pork, ends on the bottom, slices slightly overlapping. Lightly oil a large skillet, and place pork in center of pan. If desired, sear off bottom of roast over medium heat while you slice the vegetables.
Carefully cut the squash into wedges, using the ridges as a guide. Cut the apple into large chunks (peel if desired). In a large zip-top bag, add squash and apple and toss with canola oil, cinnamon, and lemon. Add to the pan with the pork roast, insert a meat thermometer into the thickest part and transfer to the oven.
Meanwhile, prepare the glaze. Add all ingredients to a small saucepan and simmer over low heat, uncovered, stirring occasionally, until sauce thickens and bubbles form but pop slowly, 30-45 minutes. Strain out garlic (yield about 1/2 cup sauce). Pour over the top of the roast and vegetables about halfway through cooking.
Roast 1 to 1 1/2 hours or until an internal temperature of 135°F is reached. Broil 5 minutes if needed to brown the bacon. Enjoy!