Blanch the potatoes: Boil the potato wedges in boiling water for 5 minutes, then pat dry with paper towels.
Season the potatoes: In a bowl, toss the potatoes with salt to taste, ½ teaspoon paprika, ½ teaspoon garlic powder, olive oil, and black pepper to taste.
Arrange on baking sheet: Arrange seasoned potatoes on baking sheet around pork tenderloin.
Cook:
Preheat oven: Preheat oven to 374°F (190°C).
Initial cook: Bake pork and potatoes for 30 minutes.
Make glaze:
Combine ingredients: In a small saucepan, combine 1 tablespoon chili sauce, 1 ½ tablespoons apple cider vinegar, 2 tablespoons soy sauce, 2 to 3 tablespoons honey, and 1 teaspoon whole-grain mustard.
Simmer: Simmer over low heat until sauce thickens, about 2 to 3 minutes.
Glaze and grill:
Glaze pork: Set oven to highest broiler temperature (482°F or 250°C). Glaze the pork with the sauce and cook for another 3-5 minutes until browned.
Rest the meat: Let the meat rest for 5 minutes before slicing.
Make the yogurt sauce:
Mix the ingredients: In a bowl, mix 50g chopped green onions, 1 minced garlic clove, 100g yogurt, salt to taste, black pepper to taste and 1-2 teaspoons lemon juice (optional). Mix well.
English:Serve:
Present the dish: Serve the bacon-wrapped pork tenderloin with the roasted potatoes and yogurt sauce. Perfect for a party table or any special occasion!
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