Bacon-Wrapped Pork With Peppers and Potatoes
Makes: 6 servings. Prep: 10 minutes. Roast: at 450° for 30 minutes.
Recipe and Picture Courtesy of Family Circle Magazine 
Ingredients
1 package (2 pounds) diced potatoes with onions
1 package (about 8 ounces) fresh pepper strips, cut in 1-inch pieces
1/4 cup Dijon mustard
1 tablespoon olive oil
3 tablespoons water
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pork tenderloin (1 1/4 pounds)
3 bacon slices, cut in half
1/3 cup light mayonnaise
2 teaspoons red-wine vinegar
1/2 teaspoon bottled chopped garlic
Arrange oven racks on bottom two slots in oven. Heat oven to 450°. Coat 15 x 10 x 1-inch jelly-roll pan and small roasting pan with cooking spray.
In bowl, combine potatoes and peppers. In small bowl, whisk 1 tablespoon mustard, oil, 1 tablespoon water, salt, pepper. Drizzle over potato mixture; toss. Spread in jelly-roll pan.
Spread 1 tablespoon mustard over pork. Arrange bacon over top, spacing slightly apart. Place in roasting pan.
Place pans in oven, potatoes on bottom rack, pork above. Roast in 450° oven 30 minutes. Check pork at 20 minutes; if internal temperature is 150°, remove from oven. If not, leave in oven for another 5 to 10 minutes.
While pork and potatoes are roasting, prepare sauce: In small bowl, mix remaining 2 tablespoons mustard, 2 tablespoons water, mayonnaise, vinegar, garlic.
Toss potato mixture. Thinly slice pork. Serve with sauce.
Nutrient Value Per Serving: 407 calories, 18 g fat (5 g saturated), 26 g protein, 5 g carbohydrate, 4 g fiber, 874 mg sodium, 68 mg cholesterol.
Ingredients
1 package (2 pounds) diced potatoes with onions
1 package (about 8 ounces) fresh pepper strips, cut in 1-inch pieces
1/4 cup Dijon mustard
1 tablespoon olive oil
3 tablespoons water
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pork tenderloin (1 1/4 pounds)
3 bacon slices, cut in half
1/3 cup light mayonnaise
2 teaspoons red-wine vinegar
1/2 teaspoon bottled chopped garlic
Arrange oven racks on bottom two slots in oven. Heat oven to 450°. Coat 15 x 10 x 1-inch jelly-roll pan and small roasting pan with cooking spray.
In bowl, combine potatoes and peppers. In small bowl, whisk 1 tablespoon mustard, oil, 1 tablespoon water, salt, pepper. Drizzle over potato mixture; toss. Spread in jelly-roll pan.
Spread 1 tablespoon mustard over pork. Arrange bacon over top, spacing slightly apart. Place in roasting pan.
Place pans in oven, potatoes on bottom rack, pork above. Roast in 450° oven 30 minutes. Check pork at 20 minutes; if internal temperature is 150°, remove from oven. If not, leave in oven for another 5 to 10 minutes.
While pork and potatoes are roasting, prepare sauce: In small bowl, mix remaining 2 tablespoons mustard, 2 tablespoons water, mayonnaise, vinegar, garlic.
Toss potato mixture. Thinly slice pork. Serve with sauce.
Nutrient Value Per Serving: 407 calories, 18 g fat (5 g saturated), 26 g protein, 5 g carbohydrate, 4 g fiber, 874 mg sodium, 68 mg cholesterol.
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