Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons real maple syrup
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried marjoram leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small acorn or buttercup squash, cut in half, seeds removed, each half cut into 3 wedges
  • 18 medium Brussels sprouts (about 9 oz), ends trimmed
  • 3 slices bacon, cut in half
  • 1 package (18.4 oz) original flavor pork tenderloin
  • 1 large red bell pepper, cut into 1-inch pieces

Instruction

  • Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • In small bowl, mix glaze ingredients. Reserve 1 tablespoon for pork; set aside. Place squash and Brussels sprouts in pan; brush cut sides of squash and tops of Brussels sprouts with some of the remaining glaze.
  • Roast vegetables 20 minutes. Meanwhile, microwave bacon between layers of microwavable paper towels on microwavable plate about 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
  • Push vegetables to edges of pan; place pork in center of pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides. Brush bacon with reserved 1 tablespoon glaze. Turn Brussels sprouts over; add bell pepper to pan. Brush bell pepper and Brussels sprouts with remaining glaze.
  • Roast 20 to 25 minutes longer, stirring Brussels sprouts and bell pepper once during cooking, until meat thermometer inserted into center of pork reads 145°F. Serve pork with vegetables.