Bacon-Wrapped Pork Tenderloin
Ingredients
- ⅓ cup apricot or cherry preserves, large pieces cut up
- 1 tsp red wine vinegar
- 10 slices bacon
- 1 (1-lb) pork tenderloin, trimmed
- 1 Tbsp olive oil
- 8 oz green beans, trimmed if desired
- ¼ cup reduced-sodium chicken broth
- 2 Tbsp honey
- ¼ tsp salt
- ¼ cup sliced almonds, toasted
Instructions
- Preheat oven to 425°F. Line a shallow roasting pan with foil; place a rack in foil-lined pan. In bowl combine preserves and vinegar.
- Lay bacon side by side on a work surface, overlapping slightly. Place meat crosswise on bacon; roll up, wrapping bacon around meat. Place meat, bacon ends down, on rack in pan.
- Roast 20 minutes. Brush top with preserves mixture. Roast 5 to 10 minutes more or until meat is done (145°F) and bacon is crisp. Remove from oven; let stand 3 minutes.
- In a 10-inch skillet heat oil over medium-high. Add beans; cook and stir 3 to 5 minutes or just until crisp-tender. Add broth, honey, and salt. Cook and stir 3 minutes more. Stir in almonds. Slice meat and serve with green bean mixture.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
392
|
392
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 33 | 33 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 575 | 575 |
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