Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin

The perfect keto wrap? Always bacon!

  • 2.2 pounds pork tenderloins
  • 10 slices bacon
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Torani Sugar Free Maple Syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon liquid smoke
  • 1 teaspoon dried rosemary
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne
  • ¼ teaspoon dried sage

  • How to prepare:
    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!

    Each serving has 334 Calories, 16g Fats, 0.2g Net Carbs, and 43.2g Protein. So, make sure you serve up with something fatty like Bacon Jam and a side of Bacon Infused Snap Peas.

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