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, pounded flat and cut (13oz. after cutting)
• 14 slices bacon
• ½ small onion
• 2 teaspoons minced garlic
• 1 tablespoon olive oil
• 2 ounces spinach
• 3 ounces cream cheese
• 3⁄4 teaspoon liquid smoke
• 3⁄4 teaspoon dried thyme
• 3⁄4 teaspoon dried rosemary
• Salt and pepper to taste

Vegetable Saute

• 4 ounces broccoli, chopped small
• ½ medium orange bell pepper
• ½ cup diced tomatoes
• ½ teaspoon onion powder
• ½ 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. Each serving comes out to be 606 Calories, 51.8g Fats, 2.8g Net Carbs, and 30g Protein. With the sauteed vegetables, it comes out to 627 Calories, 51.8g Fats, 6g Net Carbs, and 31.3g Protein all together.

Bacon Wrapped Stuffed Pork Tenderloin

This makes a total of 4 servings. Each serving comes out to be 606 Calories, 51.8g Fats, 2.8g Net Carbs, and 30g Protein. With the sauteed vegetables, it comes out to 627 Calories, 51.8g Fats, 6g Net Carbs, and 31.3g Protein all together.

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Servings 4 servings

Ingredients

  

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Bacon Wrapped Stuffed Pork Tenderloin

• 16 oz. Pork Tenderloin pounded flat and cut (13oz. after cutting)
• 14 slices Bacon
• ½ small Onion
• 2 tsp. Garlic minced
• 1 tbsp. Olive Oil
• 2 oz. Spinach
• 3 oz. Cream Cheese
• ¾ tsp. Liquid Smoke
• ¾ tsp. Dried Thyme
• ¾ tsp. Dried Rosemasry
• Salt and Pepper to Taste

Vegetable Saute

• 4 oz. Broccoli chopped small
• ½ medium Orange Bell Pepper
• ½ cup Diced Tomatoes
• ½ tsp. Onion Powder
• ½ tsp. Garlic Powder
• Salt and Pepper to Taste

Instructions

 

• Saute onion in 1 tbsp. Olive Oil for a few minutes until soft.
• Add garlic and cook for 45-60 seconds, then add spinach. Put all the spices in there except for 1/4 tsp. of the liquid smoke, thyme, and rosemary. Let wilt and then add cream cheese. Set aside.
• Preheat oven to 350F.
• Lay pork tenderloin on cutting board and cover with saran wrap, then pound with meat hammer until flat - cut the uneven sides so it goes square. Season with salt and pepper, then 1/4 tsp. liquid smoke.
• Make a bacon weave the same size as the pork tenderloin square.
• Spread spinach and cream cheese all over the pork tenderloin, then lay tenderloin on top of bacon. Slice the pieces of bacon that poke out.
• Roll it up. Season with salt and pepper and the remaining 1/4 tsp. of thyme and rosemary. Add toothpicks where the bacon ends are so that it doesn't fall apart.
• Bake for 75 minutes or until thermometer reads 140F.
• Saute broccoli, peppers, and tomatoes in the remaining fat in the bottom of the pan of the pork tenderloin while it rests.