Bacon-Wrapped Pork Tenderloin with Broiled Polenta

Name: Bacon-Wrapped Pork Tenderloin with Broiled Polenta
Prep time: 20 min
Total time: 45 min
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

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

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.