Bacon Wrapped Pork Tenderloin with Roasted Rutabaga and Chimichurri Sauce

I know bacon wrapped pork sounds like deep-fried butter, but it’s actually really good and not at all greasy. The bacon really acts as a seasoning and sealant for the lean tenderloin. We usually don’t eat the bacon – it’s cooked, but not crispy (our dogs, however, have a field day). But the bacon grease does nice things for any veggies you roast in the pan along with the meat.

4-6 slices bacon, depending on size
1 pork tenderloin
1 tsp Emeril spice (or similar seasoning mix)
1 tbsp brown sugar
1/4 tsp ground chipotle
2-3 cups root veggies, peeled and chopped (I used rutabaga this time)
olive oil
salt and pepper
Chimichurri sauce – I usually use balsamic vinegar and whatever extra herbs I have lying around or languishing in the garden. I’ve used cilantro, parsley, oregano, basil, and sage. I even put green onion tops in one. It’s a great catch-all.

Preheat oven to 375 degrees. Coat a large roasting pan with cooking spray. Toss root veggies in a little olive oil. Combine spice, sugar, and chipotle in a bowl. Place tenderloin in center of pan and coat on all sides with spice mixture. Starting at one end, carefully wrap with bacon until completely covered.  Scatter root veggies on pan and season everything with salt and fresh ground pepper. Bake until a thermometer in the center of the meat registers 145 degrees (I have a fancy leave in thermometer, it rules). Let meat rest for at least 5 minutes (don’t take the thermometer out until it is done resting!). Remove bacon and slice. Serve with bread or rice if desired.