Bacon-Wrapped Pork Tenderloin Medallions with Beet & Goat Cheese Salad and Sweet Potato Plank Fries Recipe

Name: Bacon-Wrapped Pork Tenderloin Medallions with Beet & Goat Cheese Salad and Sweet Potato Plank Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 pork tenderloins (each about ¾ to 1 lb/350 to 500 g); 1/4 tsp (1 mL) salt; 6 slices bacon, halved; 1 tbsp (15 mL) canola oil; 1 bag (650 g) McCain® Sweet Potato Plank Fries

Ingredients

2 pork tenderloins (each about ¾ to 1 lb/350 to 500 g)
1/4 tsp (1 mL) salt
6 slices bacon, halved
1 tbsp (15 mL) canola oil
1 bag (650 g) McCain® Sweet Potato Plank Fries

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 6 servings

Instructions

Preheat oven to 425F (220C). Tuck the small end of tenderloin underneath to create even thickness. Cut each tenderloin into 6 medallions; season with salt.
Wrap bacon slice around each medallion; secure with butcher's twine. In large ovenproof grill pan, heat oil over medium-high heat; brown pork on all sides for 10 minutes or until top and bottom are well marked and bacon is crisp. Transfer to baking sheet; roast for 8 to 10 minutes or until instant-read thermometer registers 155°F (68°C) when inserted into centre of pork and bacon is crisp. Tent with foil to keep warm.
Bake McCain® Sweet Potato Plank Fries according to package directions.
Beet and Goat Cheese Salad: Meanwhile, toss beets with 2 tbsp (30 mL) of the olive oil; season with half of the salt and pepper. Transfer to baking dish; roast in 425F (220C) oven for 30 minutes or until tender.
Toss arugula with rice wine vinegar, honey, and remaining oil, salt and pepper; arrange on serving dish. Top with roasted beets, goat cheese and walnuts.
Remove string from medallions. Serve with Beet and Goat Cheese Salad and McCain® Sweet Potato Plank Fries.