Bacon-Wrapped Pork Tenderloin and Sweet Potatoes
Ingredients
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1 pork tenderloin
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1 teaspoon honey
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1 teaspoon salt
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¼ teaspoon black pepper
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1½ pounds sweet potatoes
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3 tablespoons honey
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2 tablespoons extra-virgin olive oil
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Cure the pork
Trim any visible fat or silverskin (white membrane) from the tenderloin. Pat dry and place in a large resealable plastic bag or bowl. Add honey, salt and pepper to the bag or bowl and rub all over the pork. Seal the bag (or cover the bowl) and refrigerate for 1-24 hours.
resealable plastic bag
chopping board
knife
1 teaspoon honey
1 pork tenderloin
1 teaspoon salt
¼ teaspoon black pepper
measuring spoons
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 325°F on the Roast cook mode using the button below.
June Oven
Cut the sweet potatoes
Cut the peeled sweet potatoes crosswise into ½” wide-rounds. Place the rounds in a large bowl.
1½ pounds sweet potatoes
large bowl
Glaze the sweet potatoes
Add the honey, oil, salt, pepper and hot water to the sweet potatoes. Toss to coat and set aside.
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon hot water
spatula
Lay out the bacon
Lay out a sheet of plastic wrap about 12” long with the short side facing you. Arrange 8 bacon strips in a row on the plastic wrap with the short sides facing you, overlapping them slightly to form a rectangle wide enough to wrap the tenderloin.
plastic wrap
8 bacon strips
Start wrapping the tenderloin
Remove the tenderloin from the cure and pat dry. Place the tenderloin on the top edge of the bacon rectangle, long side facing you. If one end of the tenderloin is long and skinny, fold it over towards the middle of the meat so it cooks evenly.
Finish wrapping the tenderloin
Pick up the edge of the plastic wrap farthest from you and use it to roll the bacon around the tenderloin. Lift the wrap up so it’s not trapped inside the meat and keep rolling, using the wrap to help you form and shape the tenderloin until it is completely and tightly wrapped in bacon. Discard the plastic wrap.
Arrange the pork and potatoes
Lay the pork tenderloin seam-side up in the middle of a June Pan lined with foil Using your hands or a slotted spoon so you leave the glaze behind in the bowl, transfer the sweet potatoes to the June Pan so they are arranged around the tenderloin. Do not discard the extra glaze from the bottom of the bowl.
June Pan
foil
Insert the June Food Thermometer and glaze the pork
Horizontally insert the June Food Thermometer into the tenderloin. Brush the pork all over with about ⅓ of the glaze. Do not discard the remaining glaze.
June Food Thermometer
Roast the pork
Place the food on the middle shelf of the June Oven and plug the June Food Thermometer into the closest jack. June will notify you when the pork is ready to glaze.
Flip and glaze the pork
When the pork is ready to glaze, transfer the June Pan to a cooling rack. Using tongs or two forks, carefully roll the pork so the seam is facing down. Flip the potato rounds. Brush the pork and potatoes all over with the remaining glaze.
cooling rack
tongs
Broil the pork
Return the pork to the June Oven. Plug the June Food Thermometer into the closest jack. Broil the pork until the bacon is crispy and the internal temperature registers 142°F. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking the pork.
Rest and serve
Remove the pork from the June Oven. Transfer the pork to a chopping board and allow it to rest for 5 minutes. Cut the rested pork crosswise into ½”-thick slices and serve the sweet potatoes on the side. Garnish with chopped parsley.
⅓ cup chopped parsley