Potatoes and cauliflower drizzled with a honey-mustard sauce complement the bacon-wrapped pork tenderloin perfectly.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. In a small bowl, combine mustard and honey. Spread half of the mixture evenly over outside of pork. Wrap bacon around pork, leaving ends of bacon slices under the pork. Place pork on a rack in a large shallow roasting pan. Arrange potatoes and cauliflower around pork in pan. Drizzle with remaining mustard mixture. Toss vegetables to coat. Sprinkle potato mixture with the salt and pepper.

  • Roast for 25 to 30 minutes or until an instant-read thermometer inserted in thickest part of the pork registers 145 degrees F and potatoes and cauliflower are just tender. Cover pork with foil and let stand for 3 minutes.

  • Meanwhile, for pesto, place arugula, parsley, cheese, almonds and garlic in a food processor. Cover and process until finely chopped. With the processor running, add oil, lemon juice and water through the feed tube until mixture is well combined.

  • To serve, cut pork crosswise into eight slices and divide among four serving plates. Divide vegetables among the plates and spoon pesto over vegetables.

Nutrition Facts

404 calories; protein 33.1g 66% DV; carbohydrates 32g 10% DV; exchange other carbs 2; dietary fiber 5.2g 21% DV; sugars 13.1g; fat 17g 26% DV; saturated fat 4.3g 22% DV; cholesterol 84.2mg 28% DV; vitamin a iu 642.2IU 13% DV; vitamin c 87.5mg 146% DV; folate 120.8mcg 30% DV; calcium 161.1mg 16% DV; iron 3.2mg 18% DV; magnesium 84.9mg 30% DV; potassium 1312.6mg 37% DV; sodium 725.7mg 29% DV.