Sheet Pan Bacon Wrapped Pork Tenderloin with Potatoes

Sheet Pan Bacon Wrapped Pork Tenderloin with Potatoes

Serves 6-8

2 3/4 teaspoons kosher salt, divided

black pepper, to taste

4 tablespoons extra-virgin olive oil, divided

3 lbs new potatoes, cut in half

1 teaspoon dried oregano

1 1/2 teaspoon granulated garlic

1/2 teaspoon smoked paprika

2 boneless pound pork tenderloins (about 1 1/4 lb each)

8 to 12 slices of bacon

1. Heat the oven to 425 degrees F.
2. In a large bowl add 1 teaspoon kosher salt and pepper to taste, with 2 tablespoons of olive oil. Place the potatoes into the bowl and stir to coat. Pour the potatoes in an even layer onto a large-rimmed sheet pan. Place into the oven and roast for 20 minutes.
3. While the potatoes begin to cook, in a small bowl combine 1 3/4 teaspoon salt, oregano, garlic, paprika, and 2 tablespoons olive oil. Stir well to combine. On a plastic cutting board and with a paper towel, pat the two pork tenderloins dry. Evenly coat the tenderloins with the olive oil mixture. Wrap each tenderloin with 4 to 6 pieces of bacon, until the pork is completely covered.
4. Set aside until the potatoes have roasted for 20 minutes.
5. Remove the potatoes from the oven and stir. Place a cooling rack on top of the potatoes. Place the pork onto the cooling rack. Place the sheet pan back into the oven and cook for 25-30 minutes, or until the pork has reached 145 degrees. 
6. Remove from the oven and remove the pork from the cooling rack. Let the tenderloin rest for 10 minutes. Slice and serve with the potatoes.