12ouncesbaby red potatoes,quartered, (If potatoes are big, make sure to cut them up small so that they will cook at the same time as the rest of the ingredients.)
3cupscauliflower florets
3cupsbroccoli florets
1tablespoonolive oil
½teaspoonsalt,or to taste
¼teaspoonfresh ground black pepper,or to taste
Instructions
Preheat oven to 425˚F.
Sprinkle pork with a bit of salt. Wrap bacon slices around pork to cover completely. If need be, secure bacon with toothpicks.
Place pork on a rack in a roasting pan. IF you do not have a rack, just set the tenderloin right down the middle of the pan.
In a small mixing bowl combine brown sugar and pepper; rub the brown sugar mixture over the bacon.
Arrange potatoes, cauliflower, and broccoli around the pork in the pan. Drizzle veggies with olive oil and season with salt and pepper. Toss gently to coat.
Roast for 25 minutes, or until an instant read meat thermometer inserted in the thickest part of the pork registers at 145˚F.
Remove from oven.
Transfer pork to a cutting board and let pork stand 5 to 8 minutes before slicing and serving.
Notes
NOTE: If there are two tenderloin pieces, keep them together, side by side, and wrap the bacon around both.
MAKE IT LOW CARB: Omit the potatoes and net carbs will amount to 10 grams per serving.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.