Bacon-Wrapped Pork Tenderloin

Remove pork tenderloin from refrigerator 15 minutes before cooking. Pat dry with paper towels. Season all sides with salt and black pepper.

Wrap bacon slices around tenderloin, overlapping slightly. Secure with kitchen twine at 2-inch intervals.

In a small bowl, whisk together honey, Dijon mustard, minced garlic, and lemon juice. Set glaze aside.

Toss root vegetable and winter squash pieces with olive oil, salt, pepper, and fresh herbs. Arrange on one side of a roasting pan.

Preheat oven to 400°F. Heat a large oven-safe skillet over medium-high heat. Sear bacon-wrapped tenderloin on all sides until bacon is lightly browned, about 8 minutes total.

Transfer seared tenderloin to the roasting pan, placing it in the center away from vegetables. Insert a meat thermometer into the thickest part.

Brush tenderloin with half the glaze. Roast for 12–15 minutes until internal temperature reaches 135°F for medium-rare, basting with remaining glaze halfway through.

Remove pan from oven. Let tenderloin rest for 5 minutes before removing twine and carving. Vegetables should be tender and caramelized.

Slice tenderloin against the grain. Arrange slices on a plate with roasted vegetables and pan drippings. Serve warm.