This juicy bacon-wrapped pork tenderloin roasts on a single sheet pan with delicata squash, caramelized red onion, and pears tossed in maple syrup and whole-grain mustard. It’s an easy, flavor-forward weeknight dinner that’s perfect for fall — smoky bacon, sweet roasted fruit and vegetables, and a bright mustard finish.
Pork Tenderloin with Delicata Squash and Pear
This simple sheet-pan recipe delivers more than expected. Wrapping the tenderloin in bacon keeps the meat moist and adds smoky richness while the delicata squash, red onion, and ripe Bartlett pear caramelize to bring sweetness and texture. A maple-and-whole-grain-mustard dressing ties everything together for cozy fall flavor. Because everything roasts on one pan, cleanup is minimal and the dish comes together quickly—ideal for busy weeknights or a casual dinner with friends.
Why This Pork Tenderloin Recipe Works
Bacon brings both flavor and moisture to the lean pork tenderloin. This sheet-pan version builds on that idea by adding delicata squash and pears for fiber and sweetness, then finishing everything with a splash of maple syrup and a touch of whole-grain mustard for tang. Roasting everything together concentrates flavors and caramelizes the edges for a satisfying balance of sweet and savory.
- Complete meal on one pan: Minimal cleanup and efficient cooking make this a go-to for busy nights.
- Protein and fiber: The combination is filling and well balanced for a main-dish meal.
- Prep-friendly: Most components can be prepared ahead of time so dinner takes only minutes to assemble.
- Seasonal flavors: Delicata squash, Bartlett pears, and maple syrup give this dish warm fall character.
Ingredients You’ll Need
If you’ve never cooked with delicata squash, you’re in for an easy delight: it’s sweet, slightly nutty, nutritious, and you don’t need to peel it—just seed and slice. Exact measurements are listed in the recipe card below.
- Kosher salt — to season the pork and vegetables.
- Center-cut bacon — adds smoky flavor and helps keep the pork moist.
- Extra-virgin olive oil — helps the squash, pear, and onion brown without drying out.
- Delicata squash — seed and slice into ½-inch rings; no peeling required.
- Bartlett pear — ripe but firm so it roasts into jammy wedges without becoming mushy.
- Red onion — becomes sweet and caramelized when roasted.
- Maple syrup — balances the mustard with mild sweetness.
- Whole-grain mustard — adds tang and texture to the glaze.
How to Make This Bacon-Wrapped Pork Tenderloin
If you don’t have kitchen string, toothpicks can be used to secure the bacon. The step-by-step below gives the full method; the printable recipe card with exact quantities is at the end.
- Prep the oven and pan: Preheat to 425°F (220°C). Lightly oil a large sheet pan and position the oven racks so the top rack is about 6 inches from the broiler.
- Season and wrap the pork: Rub the tenderloin with kosher salt and a bit of whole-grain mustard. Lay halved strips of center-cut bacon side by side, place the pork on top, and roll the bacon over the tenderloin. Tie at 2-inch intervals with kitchen string or secure with toothpicks.
- Toss the veggies and fruit: In a bowl, combine delicata squash slices, pear wedges, red onion wedges, olive oil, maple syrup, remaining mustard, and salt. Toss until evenly coated.
- Arrange on the pan: Place the bacon-wrapped tenderloin in the center of the sheet pan and spread the squash, pear, and onions around it in a single layer.
- Roast: Roast until a meat thermometer inserted into the thickest part of the pork reaches 145°F (about 25 minutes). The vegetables should be tender and starting to brown.
- Broil to finish: Move the pan to the top oven rack and broil for 3–5 minutes to crisp the bacon and caramelize the vegetables. Watch closely to avoid burning.
- Rest and serve: Remove from the oven and let the pork rest 5 minutes. Slice against the grain and serve with roasted squash, pears, and onions.
Variations
- Fruit swap: Use Anjou or Comice pears instead of Bartlett for a similar texture and roasting behavior.
- Squash alternatives: If delicata isn’t available, try acorn, honeynut, or butternut squash. Note that denser squash like butternut will take longer to roast and may need peeling.
Serving Suggestions
This bacon-wrapped tenderloin is a complete sheet-pan meal. If you’d like an extra side, options that pair well include roasted Brussels sprouts with apples and pecans, creamy pumpkin soup, an autumn salad with pears and gorgonzola, or roasted acorn squash soup.
Storage and Meal Prep Tips
- Make-ahead: Salt the pork, wrap it in bacon, and cut the vegetables and pears a day ahead. Keep pork and produce stored separately in airtight containers in the refrigerator.
- Fridge life: Store cooked pork and roasted vegetables in the refrigerator for up to 4 days.
- Reheating: Reheat gently in the oven at 350°F, in an air fryer, or in short bursts in the microwave until warmed through.
Recipe Card
Bacon-Wrapped Pork Tenderloin with Delicata Squash and Pear
Yield: 4 servings | Total time: about 45 minutes
Ingredients
- 2 teaspoons kosher salt, divided
- 2 tablespoons whole-grain mustard, divided
- 1¼ lb pork tenderloin
- 5 strips center-cut bacon, halved
- 2 delicata squash (about 14 oz each), seeded and sliced ½-inch thick
- 1 large Bartlett pear, cored and cut into 8 wedges
- 1 small red onion, cut into 16 wedges
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 425°F and oil a large sheet pan.
- Season pork with 1 teaspoon salt and 1 tablespoon mustard. Lay bacon halves side by side and place the tenderloin on top; roll to wrap and tie at 2-inch intervals.
- In a bowl, toss squash, pears, and onion with olive oil, maple syrup, remaining mustard, and 1 teaspoon salt.
- Place pork in the center of the pan and arrange the vegetables and pears around it. Roast until pork reaches 145°F and vegetables are tender, about 25 minutes.
- Broil on the upper rack 3–5 minutes to brown the bacon and caramelize the vegetables — watch closely to avoid burning.
- Let rest 5 minutes, slice the pork against the grain into 12 slices, and divide the vegetables among four plates.
Nutrition (per serving, approximate)
- Calories: 384
- Protein: 34 g
- Carbohydrates: 36.5 g
- Fat: 12 g
- Fiber: 5.5 g