Bacon Wrapped Pork Tenderloin

By Rander9576

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.

Ingredients

• 4 servings
• 16 oz. Pork Tenderloin, pounded flat and cut (13oz. after cutting)
• 14 slices Bacon
• 1/2 small Onion
• 2 tsp. Garlic, minced
• 1 tbsp. Olive Oil
• 2 oz. Spinach
• 3 oz. Cream Cheese (or use rondelle or aloute cheese spread)
• 1/2 tsp. + 1/4 tsp. Liquid Smoke
• 1/2 tsp. + 1/4 tsp. Dried Thyme
• 1/2 tsp. + 1/4 tsp. Dried Rosemasry
• Salt and Pepper to Taste

Details

Servings 4
Adapted from ruled.me

Preparation

Step 1

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.

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 in tact. Season with extra salt and pepper to taste and the remaining 1/4 tsp. of spices.