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–+ servings

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.
5 from 1 vote
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Servings 4 servings

Ingredients
  

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.