Bacon Wrapped Stuffed Pork Tenderloin

I haven’t bacon wrapped anything in a while and I was feeling a bit deprived of the delicious meat. So, I decided to just go on a binge with it – pork wrapped pork with cream cheese, spinach, onion, and garlic. What can go wrong? Absolutely nothing of course! This dish came out to be as delicious as you’d expect and I highly recommend it to you if you’re cooking for a non-keto family.

The vegetable saute is not necessary to make on the side, but it definitely compliments the dish well. It creates an acidic, vibrant, and colorful side dish that looks just as beautiful as it tastes. It goes perfectly with the very heavy and dense main course by adding notes of acidity throughout each bite. This one will undoubtedly be a huge hit with the family – I know it was with my non-keto family. If you have a special occasion – this should be your go-to recipe.

If you don’t have liquid smoke, you can always skip it, but if you ever get the chance to buy it make sure that you do. It adds a distinct flavor that you can’t get anywhere else (well, unless you use an actual smoker for a few hours, but who has time for that?)

Make sure that when you’re weaving your bacon, you have a tight weave. When you set your bacon strips out in the vertical lines, make sure that they’re touching each other so that it doesn’t fall apart while it’s cooking. Remember that the bacon will shrink slightly while you’re cooking it, so if the spaces between the bacon are too large, it will show bits of the pork and bacon underneath which can look rather unappetizing.

Hope you all enjoy! If you have a favorite stuffed pork recipe, let us know in the comments below!

Yields 4 Servings of Bacon Wrapped Stuffed Pork Tenderloin

The Preparation

Bacon Wrapped Stuffed Pork Tenderloin:

• 16 ounces pork tenderloin
• 1/2 medium onion, sliced
• 1 tablespoon olive oil
• 2 teaspoons fresh garlic, minced
• 2 ounces spinach
• 3 ounces cream cheese
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried rosemary
• 3/4 teaspoon liquid smoke
• 14 ounces bacon
• salt and pepper, to taste

Vegetable Sautee:

• 1/2 medium orange bell pepper, sliced in strips
• 4 ounces broccoli, chopped into small pieces
• 1/2 cup fresh tomatoes, diced
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• salt and pepper, to taste

The Execution

1. Preheat your oven to 350F. Cover your pork tenderloin with saran wrap. Use a meat hammer to pound it to about 3/4 inch thick. This will take some time, so be patient and try not to work the meat too much. Otherwise, it will result in stringy bits that end up falling apart.

2. Once you have your meat pounded down, massage it with your hands by pushing it down to thin it out evenly.

3. Cut the excess parts off of the meat to create a square or rectangle.

4. Start by sauteing the onions in 1 tbsp. olive oil over high heat. Once the onions soften, add the garlic and let cook for another minute.

5. Once the garlic is cooked, add spinach and let saute for a moment. Then, add cream cheese.

6. Stir the cream cheese in and add the 1/2 tsp. of the spices (save the other 1/4 tsp. for later). Let sit on the burner while you prep the bacon weave.

7. Make a bacon weave that is the same length as the pork tenderloin square. Mine turned out to be a 7×7 weave or 14 total strips of bacon.

8. Lay the pork tenderloin over the bacon weave and season with salt, pepper, and 1/4 tsp. liquid smoke. Rub the seasoning in. Then, cut the excess bacon on the sides where it is poking out.

9. Spread the onion, garlic, cream cheese, and spinach mixture on to the pork tenderloin. Don’t go too far toward the edges or it will come out as you roll it.

10. Gently roll the pork tenderloin up with the bacon. Add toothpicks into the sides where the bacon pieces end to keep everything intact. Season with extra salt and pepper to taste and the remaining 1/4 tsp. of spices.

11. Bake the pork tenderloin for 75 minutes.

12. Prep your vegetables. Once you have about 5 minutes left on the cooking of the pork, start to cook them.

13. Sautee the peppers in a dry pan for a few minutes. Once the pork comes out of the oven, feel free to add the excess fat from the pan, then cover the pork and let rest. Add the broccoli and saute until it becomes slightly soft. Then, add the tomatoes and mix together.

14. Serve together for a delicious meal!

This makes a total of 4 servings of Bacon-Wrapped Stuffed Pork Tenderloin. Each serving comes out to be 822 calories, 64.5g fats, 6.4g net carbs, and 59.3g protein.

Bacon-Wrapped Stuffed Pork Tenderloin

This makes a total of 4 servings of Bacon-Wrapped Stuffed Pork Tenderloin. Each serving comes out to be 822 calories, 64.5g fats, 6.4g net carbs, and 59.3g protein.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 4 servings

Calories 822 kcal

Ingredients

  

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Bacon Wrapped Stuffed Pork Tenderloin

• 16 ounce pork tenderloin
• ½ medium onion sliced
• 1 tablespoon olive oil
• 2 teaspoon fresh garlic minced
• 2 ounce spinach
• 3 ounce cream cheese
• ¾ teaspoon dried thyme
• ¾ teaspoon dried rosemary
• ¾ teaspoon liquid smoke
• 14 ounce bacon
• salt and pepper to taste

Vegetable Sautee

• ½ medium orange bell pepper sliced in strips
• 4 ounce broccoli chopped into small pieces
• ½ cup fresh tomatoes diced
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• salt and pepper to taste

Instructions

 

• Preheat oven to 350F. Cover the pork tenderloin with saran wrap. Use a meat hammer to pound it to about 3/4" thick. This will take some time, so be patient and try not to work the meat too much. Otherwise, it will result in stringy bits that end up falling apart.
• Once the meat is pounded down, massage it and push down to thin it out evenly.
• Cut off the excess parts of the meat to create a square or rectangle.
• Start by sautéing the onions in the olive oil over high heat. Once softened, add the garlic and let cook for another minute.
• Once the garlic is cooked, add the spinach and let sauté for a moment. Add the cream cheese.
• Stir the cream cheese in and add the two-thirds of the seasonings and liquid smoke (saving the other third for later). Let sit on the burner while creating the bacon weave.
• Create a bacon weave the same length as the pork tenderloin square.
• Lay the pork tenderloin over the bacon weave and season with salt, pepper, and the remaining liquid smoke. Rub these seasoning in. Trim any excess bacon on the (2) sides only.
• Spread the cream cheese and spinach mixture over the pork tenderloin, leaving a little bit of room around the edges.
• Gently roll the pork tenderloin up with the bacon. Use toothpicks to secure the ends of the bacon strips. Season with extra salt and pepper to taste and sprinkle over the remaining rosemary and thyme.
• Bake the pork tenderloin for 75 minutes.
• Once the pork is almost done, begin preparing the vegetable sauté.
• Sauté the peppers in a dry pan for a few minutes. Once the pork comes out of the oven, feel free to add the excess fat from the pan to the vegetables. Cover the pork and let rest. Add the broccoli and sauté until it slightly softened. Add the tomatoes and give everything a good stir. Season with the onion powder, garlic powder, and salt and pepper.
• Slice the meat and serve with the vegetable sauté for a delicious meal!

Video

Nutrition

Calories: 822kcalProtein: 59.3gFat: 64.5g

Keyword pork