INGREDIENTS
- 1 1/2 pound pork tenderloin
- 6 slices bacon
- 2 tablespoons dijon mustard
- 2 tablespoons brown sugar monkfruit,, regular brown sugar if not on low carb diet
- 1 teaspoon minced garlic
- 1 teaspoon Old Bay seasoning, or your favorite all purpose
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EQUIPMENT
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HOMWE Kitchen Cutting Board (3-Piece Set) | Juice Grooves w/Easy-Grip Handles | BPA-Free, Non-Porous, Dishwasher Safe | Multiple Sizes (Set of 3, Gray)
INSTRUCTIONS
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Preheat the oven to 450 degrees F.
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Combine the Dijon mustard, sweetener, garlic and seasoning in a bowl, set aside.
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On a cutting board lay out 6 strips of thin cut bacon, gently stretch the bacon, this will help prevent it from shrinking a ton while cooking.
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Rub the dijon mixture all over the pork tenderloin and lay it on the row of bacon (see pictures).
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Gently roll the bacon over the pork tenderloin. Do not wrap it too tightly, leave some slack for the meat to exand as it cooks. If needed secure a few toothpicks in the pork tenderloin. Place the pork seam side down on a roasting rack.
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Bake 35-40 minutes or until the pork tenderloin reaches an internal temperature of 145 degrees F. Allow the pork to rest on the roasting rack for 10 minutes before slicing.
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Note: if you feel the bacon is cooking too quickly loosely cover with foil. However, this has not been an issue for me.
NOTES
- Use Brown Sugar Monkfruit or Swerve if keto. If not, use regular brown sugar or coconut sugar.
- For a different flavor combo you can swap the Dijon mustard for spicy brown.
Serving: 1/4 of recipe, Calories: 369kcal, Carbohydrates: 0.9g, Protein: 41g, Fat: 20g, Cholesterol: 138mg, Sodium: 564mg, Sugar: 0.4g
