Bacon-Wrapped Pork Tenderloin with Vegetables and Gremolata - Lakewinds Food Co-op

Ingredients

• 1 - 1.25 lb. pork tenderloin (4 to 6 oz. per person)
• 8 oz. bacon (8 to 10 slices, see tip below)
• 2 - 3 Tablespoons extra virgin olive oil
• ½ - 1 teaspoon kosher salt
• ¼ - ½ teaspoon black pepper
• 8 - 10 toothpicks (to secure bacon strips)
• 2 - 4 medium carrots, <em>peeled</em>
• 4 - 8 new potatoes, <em>scrubbed</em>
• ½ large red onion, <em>cut in 4 wedges with root end intact</em>
• 2 Tablespoons extra virgin olive oil
• Kosher salt, <em>to taste</em>
• Freshly ground black pepper, <em>to taste</em>
• 1½ - 2 cups flat leaf parsley, leaves and tender stems, <em>roughly chopped</em>
• 2 - 3 cloves garlic, <em>roughly chopped</em>
• 1 lemon, <em>zested and juiced</em> (about ¼ cup)
• ½ cup extra virgin olive oil
• ¼ - ½ teaspoon red pepper flakes
• ½ teaspoon freshly ground black pepper