Bacon-Wrapped Pork Tenderloin with Caramelized Leeks and Roasted Vegetables

Categories: Pork- Main Dish

Ingredients

• 1/2 lb. red or gold potatoes, scrubbed and cut into bite-size chunks
• 1 cup baby carrots
• 2 generous handfuls fresh or frozen green beans, trimmed
• 3 cloves garlic, minced, divided use
• 1 to 2 Tbsp. olive oil
• Salt and ground black pepper
• 4 medium to large leeks, trimmed of root ends and tough green tops
• 1 Tbsp. butter
• 1/2 cup Belgian-Style ale or other flavorful beer
• Ground black pepper
• 2 to 3 slices thick-cut bacon
• 1 pork tenderloin, about 1 lb.

Directions

1. Heat oven to 350 degrees.

2. Ina 1 1/2-quart baking dish, combine potatoes, carrots, green beans and about 1 clove of the minced garlic. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast 30 to 45 minutes or until vegetables are tender.

3. Meanwhile, cut each leek in half lengthwise, then cut into very thin half-circles. Place sliced leeks in a bowl of cold water and let stand 5 minutes. Any dirt or grit on the leeks will sink to the bottom of the bowl.

4. Heat butter in a small skillet until foamy. Using a slotted spoon, remove leeks from water, squeezing out excess water. Add leeks to butter and cook, stirring occasionally, until they begin to soften, about 5 minutes. Stir in remaining garlic and cook 5 minutes more.

5. Stir in beer, increase heat to medium-high and simmer 5 minutes. Season with ground black pepper; set aside.

6. Wrap pork tenderloin in bacon. Spoon leek mixture into a small roasting dish. Arrange bacon-wrapped pork tenderloin over leek mixture and roast until internal temperature reaches at least 145 degrees but better if to 150 to 155 degrees, about 30 minutes. Let rest 5 minutes before slicing.

7. Serve pork with roasted vegetables.

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