Pork wrapped in pork and then topped with some pork. Sounds like a good idea, right? Well it is! The mustard tones that come through in the marinade really give a taste that’ll keep you coming back. The deep flavors that get imparted in both the bacon and the tenderloin are fantastic, and the twang of the mustard slightly comes through after each few bites.
Since the protein is a little out of whack on these, I decided to get more use out the Bacon Jam I had made recently. I stuck about 1 1/2 Tbsp. on the top of the pork and spread it on. It was absolutely fantastic! I also served this with a side of Bacon Infused Sugar Snap Peas to get my vegetables and some extra fat in.
Though I used sugar free maple syrup, feel free to omit this. I wanted that brown sugar taste from the maple, and it certainly came through – Torani does a great job with their flavorings and if you haven’t tried them yet I suggest you give them a go!
Yields 5 Total Servings
The Preparation
- 2 tablespoons dijon mustard
- 2 tablespoons low-carb maple syrup
- 1 tablespoon soy sauce, or coconut aminos
- 1 teaspoon fresh garlic, minced
- 1 teaspoon liquid smoke
- 1 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried sage
- 34 ounces pork tenderloin
- 10 ounces bacon
The Execution
1. Mix together 2 Tbsp. Dijon Mustard, 2 Tbsp. Torani Sugar Free Maple Syrup, 1 Tbsp. Soy Sauce, 1 tsp. Minced Garlic, 1 tsp. Liquid Smoke, 1 tsp. Dried Rosemary, 1/4 tsp. Black Pepper, 1/4 tsp. Cayenne, and 1/4 tsp. Dried Sage.
2. Get your pork tenderloins out and pat them dry with paper towels.
3. Add the pork tenderloins to a Ziploc bag.
4. Pour your marinade into the Ziploc bag and spread the marinade onto the tenderloins. Make sure every inch of tenderloin gets some of the marinade. Put this in the fridge for 3-5 hours.
5. Remove your pork tenderloins from the fridge once finished and preheat your oven to 350F.
6. On a foiled baking sheet, wrap your tenderloins in bacon. For me, this was about 5 slices per tenderloin.
7. Bake the tenderloins for 60 minutes, and then broil the bacon on the outside for 5-10 minutes. Be careful that the bacon doesn’t burn.
8. Wrap the tenderloins in the foil on the baking sheet and let rest for 10-15 minutes.
9. Slice and serve!
This makes a total of 5 servings of Bacon Wrapped Pork Tenderloin. Each serving comes out to be 499 calories, 32.6g fats, 1g net carbs, and 47g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon dijon mustard | 19 | 1 | 1.8 | 1.3 | 0.6 | 1.2 |
| 2 tablespoon low-carb maple syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon soy sauce | 8 | 0.1 | 0.8 | 0.1 | 0.7 | 1.3 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1 teaspoon liquid smoke | 0 | 0 | 0.1 | 0 | 0.1 | 0 |
| 1 teaspoon dried rosemary | 4 | 0.2 | 0.7 | 0.5 | 0.3 | 0.1 |
| 1/4 teaspoon black pepper | 1 | 0 | 0.3 | 0.1 | 0.2 | 0.1 |
| 1/4 teaspoon cayenne pepper | 1 | 0.1 | 0.3 | 0.1 | 0.1 | 0.1 |
| 1/4 teaspoon dried sage | 1 | 0 | 0.1 | 0.1 | 0 | 0 |
| 34 ounce pork tenderloin | 1157 | 34 | 0 | 0 | 0 | 199 |
| 10 ounce bacon | 1511 | 132.3 | 0 | 0 | 0 | 75.6 |
| Totals | 2706 | 167.8 | 5 | 2.3 | 2.8 | 277.5 |
| Per Serving (/5) | 541 | 33.6 | 1 | 0.5 | 0.6 | 55.5 |
Bacon Wrapped Pork Tenderloin
Ingredients
- 2 tablespoon dijon mustard
- 2 tablespoon low-carb maple syrup
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon fresh garlic minced
- 1 teaspoon liquid smoke
- 1 teaspoon dried rosemary
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried sage
- 34 ounce pork tenderloin
- 10 ounce bacon
Instructions
- Mix together dijon mustard, low carb maple syrup, soy sauce, minced garlic, liquid smoke, dried rosemary, black pepper, cayenne, and dried sage.
- Get the pork tenderloins out and pat them dry with paper towels.
- Add the pork tenderloins to a Ziploc bag.
- Pour the marinade into the Ziploc bag and spread the marinade onto the tenderloins. Make sure every inch of tenderloin gets some of the marinade. Put this in the fridge for 3-5 hours.
- Remove the pork tenderloins from the fridge once time is up and preheat the oven to 350F.
- On a foiled baking sheet, wrap your tenderloins in bacon. For me, this was about 5 slices per tenderloin.
- Bake the tenderloins for 60 minutes, and then broil the bacon on the outside for 5-10 minutes. Be careful that the bacon doesn’t burn.
- Wrap the tenderloins in the foil on the baking sheet and let rest for 10-15 minutes. Slice and serve!
