Recipes Ingredients Meat & Poultry Pork Recipes Bacon-Wrapped Pork Tenderloin with Broiled Polenta Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 20 mins Total Time: 45 mins Servings: 4 Ingredients 1 pork tenderloin (about 1 ¼ pounds) Coarse salt and freshly ground pepper 6 slices center-cut bacon (about 6 ounces), halved crosswise Extra-virgin olive oil, for drizzling 1 log (1 pound) precooked polenta, cut into 1-inch-thick rounds 1 large red onion, cut into ¼-inch-thick rounds 1 bunch asparagus (1 pound), trimmed Balsamic vinegar, for drizzling Directions Heat broiler with a rack 6 inches from heating element and another rack below. Season pork with salt and pepper. Wrap bacon around pork in a single layer, stretching slices so ends overlap on bottom. Transfer to a rimmed baking sheet, seam-side down. Lightly drizzle oil all over sheet around pork. Add polenta and onion to sheet in a single layer; turn to coat with oil. Season with salt and pepper. Broil 5 minutes. Flip pork; broil 5 minutes more. Meanwhile, place asparagus on another rimmed baking sheet, drizzle with oil, and season with salt and pepper. Reduce oven to 375 degrees. Flip pork seam-side down again. Place sheet with asparagus on lower rack. Roast until asparagus is crisp-tender and a thermometer inserted in middle of pork registers 140 degrees, about 12 minutes. Generously drizzle asparagus and onion with vinegar. Let pork rest 10 minutes before carving and serving, with polenta and vegetables. Rate it Print