Sheet-Pan Bacon-Wrapped Pork Tenderloins with Roasted Vegetables | RICARDO

Ingredients

• 1 large sweet potato, peeled and diced
• 1 small acorn squash, seeded and cut into 12 wedges
• 3 tbsp (45 ml) vegetable oil
• 2 pork tenderloins, about 3/4 lb (340 g) each
• 6 slices bacon
• 1 Cortland or Empire apple, cored and diced
• 2 tbsp (30 ml) apple cider vinegar
• 2 tbsp (30 ml) maple syrup
• 1 tbsp dill or tarragon, finely chopped