Bacon Wrapped Pork Tenderloin

I made this tenderloin a while back but am finally getting around to posting about it. I honestly can't even remember what I made it for, but I know I was at my mom's house in Oakland because clearly her kitchen is way cooler and nicer than mine. This is a fun and easy recipe that I like to make when I don't know what else to make... because it's simple and tastes amazing.

I don't use an official recipe for it, so please excuse the casualness of my instructions. 

Ingredients:

2 bags of rainbow baby carrots

4 large parsnips

1 bag of rainbow fingerling potatoes

2 two pound pork tenderloins (around 4 lbs total)

Fresh Thyme

Fresh Rosemary

8 slices of Pancetta

Directions:

1. No need to peel the parsnips or potatoes - I just used a vegetable scrubber to clean off the outside. Cut the parsnips and potatoes length wise into pieces. See here for what I mean. 

2. Toss with salt, pepper and olive oil, and garnish with thyme and rosemary - roast at 425 for roughly an hour... wait until they start smelling good and steaming. 

3. Meanwhile, salt and pepper the tenderloins and then wrap the tenderloins with the pancetta. I used kitchen twine to keep it in tact because it can get a little delicate. Depending how salty the pancetta is, be careful with the salt because pancetta naturally is very salty. I chose not to salt my tenderloin at all and it needed some for sure. I also garnished with rosemary and thyme here. 

4. Once your tenderloin is ready, make room in the pan for both tenderloins and then roast for roughly 30 minutes. You want the pancetta to be crispy and the pork should be at least 140 degrees on the inside - it'll cook longer once you take it out. You want it to be cooked but you also don't want to dry it out! 

Let it rest for about 10 minutes and BAM! There you go boo!