Dinner - Bacon Wrapped Pork Tenderloin recipes

Author: William Comeau  

Delicious pork tenderloin filled with juicy sausage meat and wrapped in crispy bacon! This low carb dinner has under 1 net carb per serving and is perfect for meal prepping.

Keto Bacon-Wrapped Pork Tenderloin

Keto Bacon-Wrapped Pork Tenderloin
Provided by: Sophie Laura
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 12
  • 2 tbsp animal fat: tallow, duck fat, goose fat - whatever you prefer!
  • 500 g (17 oz) pork tenderloin fillet
  • 200 g (7 oz) bacon (streaky)
  • 1/2 tsp black pepper
  • 150 g (5 oz) cream cheese
  • 1 clove garlic (minced)
  • 30 g (1 oz) sundried tomatoes in oil (chopped)
  • 1 tbsp fresh sage (finely chopped)
  • 2 tbsp grass-fed butter
  • 2 scallions (chopped)
  • 250 g (9 oz) cabbage (shredded)
  • 175 ml (3/4 cup) heavy whipping cream
How to cook:
  1. For the filling, mix the cream cheese, sun-dried tomatoes, garlic and sage in a small bowl
  2. Season the tenderloin with salt and pepper all around then cut it lengthwise to make a pocket for the filling
  3. Spoon half of the filling into the pocket and close it by bringing the two sides together.
  4. Wrap the bacon slices around the tenderloin to seal the filling inside
  5. Fry the tenderloin gently in the animal fat until golden on all sides
  6. Keep the frying pan with the juices for the sauce
  7. Bake the tenderloin in an ovenproof dish at 350°F (180°C) for 15-20 minutes or until the internal temp of 65oC is reached
  8. I would recommend checking with a thermometer placed in the thickest part of the meat
  9. Remove from the oven and leave to rest wrapped in foil
  10. Finely shred the cabbage and scallion, add the butter to the pan with the juices from the pork
  11. Saute for 6-8 mins until the cabbage is softened
  12. Add the cream and the rest of the filling.
  13. Simmer for a few minutes then season with salt and pepper
  14. Slice the tenderloin diagonally and serve with the sauce and veggies of your choice
Notes: Bacon Wrapped Pork Tenderloin Recipe, Place on a baking sheet, lined with aluminum foil, make sure the side where bacon overlaps is down. In a bowl mix together the olive oil, honey and …

Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin
This Bacon Wrapped Pork Tenderloin is perfect for an impressive keto meal! This low carb dinner has under 1 net carb per serving and is perfect for meal prepping.
Provided by: Annie Holmes
Total time: 40 minutes
Cook time: 40 minutes
Yields: 4 servings
Cuisine: Keto
Number of ingredients: 6
  • 1 1/2 pound pork tenderloin
  • 6 slices bacon
  • 2 tablespoons dijon mustard
  • 2 tablespoons brown sugar monkfruit (regular if not low carb)
  • 1 teaspoon minced garlic
  • 1 teaspoon Old Bay seasoning (or your favorite all purpose)
  • Calories: 369 calories
  • Carbohydrate: 0.9 grams carbohydrates
  • Cholesterol: 138 milligrams cholesterol
  • Fat: 20 grams fat
  • Fiber: 0 grams fiber
  • Protein: 41 grams protein
  • Serving Size: 1/4 of recipe
  • Sodium: 564 milligrams sodium
  • Sugar: 0.4 grams sugar
How to cook:
  1. Preheat the oven to 450 degrees F.
  2. Combine the Dijon mustard, sweetener, garlic and seasoning in a bowl, set aside.
  3. On a cutting board lay out 6 strips of thin cut bacon, gently stretch the bacon, this will help prevent it from shrinking a ton while cooking.
  4. Rub the dijon mixture all over the pork tenderloin and lay it on the row of bacon (see pictures).
  5. Gently roll the bacon over the pork tenderloin. Do not wrap it too tightly, leave some slack for the meat to exand as it cooks. If needed secure a few toothpicks in the pork tenderloin. Place the pork seam side down on a roasting rack.
  6. Bake 35-40 minutes or until the pork tenderloin reaches an internal temperature of 145 degrees F. Allow the pork to rest on the roasting rack for 10 minutes before slicing.
Notes: Bacon Wrapped Grilled Pork Medallions — Chicken Soup, Slice pork tenderloin into medallions, about 1″ – 1 1/2″ thick. Rub each medallion with barbeque spice rub. Wrap each medallion with a half slice …

Low carb bacon-wrapped tenderloin with roasted garlic mash

Low carb bacon-wrapped tenderloin with roasted garlic mash
This is a great recipe if you're having company. Bacon, herbs, and cream cheese give this low carb pork dish a wonderful flavor. Served with a side of roasted garlic mash, it's bound to be the highlight of the evening.
Provided by: Anne Aobadia
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 14
  • 1 whole garlic
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb cauliflower
  • 2 1/2 oz. butter
  • salt
  • pepper
  • 4 oz. cream cheese
  • 1 oz. sun-dried tomatoes in oil
  • 1 garlic clove
  • 2 tbsp fresh sage
  • 1 1/2 lbs pork tenderloin
  • 7 oz. bacon
  • 3/4 cup heavy whipping cream
  • Serving Size: 1 serving
  • Carbohydrate: 12 g
  • Fat: 72 g
  • Fiber: 3 g
  • Protein: 59 g
  • Calories: 937 kcal
How to cook:
  1. {'@type': 'HowToSection', 'name': 'Instructions', 'itemListOrder': 'Ascending', 'numberOfItems': 12, 'itemListElement': [{'@type': 'HowToStep', 'position': '1', 'itemListElement': {'@type': 'HowToDirection', 'position': '1', 'text': 'Preheat your oven to 425°F (225°C).'}}, {'@type': 'HowToStep', 'position': '2', 'itemListElement': {'@type': 'HowToDirection', 'position': '1', 'text': 'Break the garlic into cloves but keep the peel on each clove.'}}, {'@type': 'HowToStep', 'position': '3', 'itemListElement': {'@type': 'HowToDirection', 'position': '1', 'text': 'Place the garlic in an oven-safe baking dish and drizzle with olive oil and sprinkle sea salt on top. Roast the garlic for about 20 minutes or until golden and soft. Take out of the oven and let cool.'}}, {'@type': 'HowToStep', 'position': '4', 'itemListElement': {'@type': 'HowToDirection', 'position': '1', 'text': 'While the garlic is roasting you make the mash. Trim the cauliflower and cut it into small florets. You can even use the stem.'}}, {'@type': 'HowToStep', 'position': '5', 'itemListElement': {'@type': 'HowToDirection', 'position': '1', 'text': 'Boil the cauliflower in lightly salted water until softened but not until it loses all texture. Drain and discard the boiling water. Press the cauliflower to get rid of as much water as possible.'}}, {'@type': 'HowToStep', 'position': '6', 'itemListElement': {'@type': 'HowToDirection', 'position': '1', 'text': 'Peel the garlic and place in a food processor with the boiled cauliflower and butter. You can also mix with an immersion blender. Taste to see if it needs additional seasoning. Keep warm while cooking the rest of the meal.'}}, {'@type': 'HowToStep', 'position': '7', 'itemListElement': {'@type': 'HowToDirection', 'position': '1', 'text': 'Lower the oven temperature to 350°F (175°C). Mix cream cheese, sun-dried tomatoes, garlic, and sage for the filling in a small bowl.'}}, {'@type': 'HowToStep', 'position': '8', 'itemListElement': {'@type': 'HowToDirection', 'position': '1', 'text': 'Trim the tenderloin and season with pepper all around. Cut it lengthwise to make a pocket for the filling. Add half of the filling to the pocket and try to close it by pushing the sides together. Wrap the bacon slices around to seal.'}}, {'@type': 'HowToStep', 'position': '9', 'itemListElement': {'@type': 'HowToDirection', 'position': '1', 'text': 'Heat butter and olive oil in a frying pan and fry the tenderloin until golden on all sides. Place it in an oven-safe baking dish.'}}, {'@type': 'HowToStep', 'position': '10', 'itemListElement': {'@type': 'HowToDirection', 'position': '1', 'text': 'Bake in the oven until the tenderloin reaches an internal temperature of 150°F (65°C). It takes about 20 minutes, but we recommend using a thermometer placed in the thickest part of the meat. Remove from the oven when done and leave to rest wrapped in foil.'}}, {'@type': 'HowToStep', 'position': '11', 'itemListElement': {'@type': 'HowToDirection', 'position': '1', 'text': 'Pour the juices from the baking dish in a saucepan along with heavy cream and the rest of the filling. Bring to a light boil and let simmer for a few minutes. Season with salt and pepper.'}}, {'@type': 'HowToStep', 'position': '12', 'itemListElement': {'@type': 'HowToDirection', 'position': '1', 'text': 'Slice the tenderloin diagonally and serve with mash and sauce.'}}]}
Notes: Air Fryer Bacon Wrapped Pork Tenderloin, https://recipefuel.com. Login; Register; Recipes. Recipes By Course. Breakfast; Lunch/Snacks; One Dish Meal

Bacon Wrapped Sausage Stuffed Pork Tenderloin

Bacon Wrapped Sausage Stuffed Pork Tenderloin
This one is for meat lovers. Delicious pork tenderloin filled with juicy sausage meat and wrapped in crispy bacon!
Provided by: Martina Slajerova
Total time: 60 minutes
Cook time: 15 minutes
Prep time: 45 minutes
Yields: 6 servings
Cuisine: American,British,European,International
Number of ingredients: 9
  • 1 pork tenderloin (500 g/ 1.1 lb)
  • 1 tbsp ghee or lard (15 ml)
  • 1 small red or white onion (60 g/ 2.1 oz)
  • 2 cloves garlic
  • 400 g gluten-free sausage meat (14.1 oz)
  • 1 tsp dried sage or thyme
  • 1 / 4 cup flax meal (40 g/ 1.4 oz)
  • 14 thin slices bacon or 7 regular slices cut lengthwise (210 g/ 7.4 oz)
  • sea salt and pepper, to taste
  • Carbohydrate: 1.2 grams
  • Protein: 29.3 grams
  • Fat: 53.8 grams
  • Calories: 619 kcal
  • Fiber: 1.9 grams
  • Saturated Fat: 19.5 grams
  • Sodium: 837 mg
How to cook:
  1. Prepare the sausage filling. Finely dice the onion and garlic. Place on a pan greased with ghee and cook over a medium-high heat for a few minutes, until fragrant.
  2. Remove the sausage casing and place the sausage meat in the pan with onion and garlic. Break into smaller pieces with a spatula.
  3. Cook until the meat is browned from all sides. This will take just 6-8 minutes. Then, use a slotted spoon and transfer the meat in large mixing bowl. Add the sage and flaxmeal and season with salt and pepper to taste. Set aside and preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).
  4. Prepare the tenderloin. Cut the tenderloin lengthwise almost all the way through leaving out about 1 / 2 inch (1 cm) so you can then open the tenderloin like a book. Cover the tenderloin with a piece of cling film and evenly pound the meat with a meat tenderiser/ mallet until about 1 / 2 inch (1 cm) thin. When done, set aside.
  5. Prepare the "bacon net". Lay 7 thin stripes of bacon on a chopping board. Then lay the remaining half of the bacon strips over in an alternating order.
  6. Repeat until you create a bacon net.
  7. Put the pounded tenderloin over the bacon net and place the sausage stuffing in the middle so you can tightly roll it up lengthwise.
  8. Move the rolled tenderloin to the edge of the bacon net and roll it to wrap it round the tenderloin (be careful not to spill the filling). Secure the edges of the tenderloin with two toothpicks on each side so the sausage stuffing stays inside.
  9. Place the tenderloin on a rack or baking sheet seam side down.
  10. Bake for 35-45 minutes or until your meat thermometer reads 63-68 °C/ 145-155 °F depending on how well done you like it to be. If the bacon is not crisped up enough, place under a broiler for a few minutes.
  11. Remove the tenderloin from the oven and let it rest for 10-15 minutes before slicing and serving. Remove the toothpicks.
  12. Serve with Ultimate Keto Gravy or Keto Cheese Sauce, crispy greens or Keto Cauli-Mash. Leftovers can be stored in the fridge for up to 4 days.
Notes: Apple Bacon Wrapped Pork Tenderloin (Paleo, Whole30, Carefully wrap the pork loin with the bacon slices, but not too tightly. The bacon will shrink as it cooks. Use toothpicks to secure, if needed. Roast for …
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