Double Bacon Wrapped Pork Tenderloin (Ketovore, High Protein)
The only thing better than bacon wrapped pork tenderloin, is double bacon wrapped pork tenderloin. Two layers of juicy, crispy bacon, and a sugar free Dijon glaze, over perfectly tender oven baked pork tenderloin. This easy recipe is ultra low carb and absolutely packed with protein.
With just 1.4g of total carbs, no added sugar, and a whopping 50g of protein, this oven roasted pork tenderloin is a perfect meal for, ketovore, carnivore, keto, or anyone looking for a low carb high protein meal.
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Juicy pork tenderloin wrapped in not one, but two layers of crispy roasted bacon, this show stopping high protein meal is easy to make, ultra low carb, and high in protein.
Why this works
- Wrapping the pork tenderloin in bacon adds a ton of flavour while also preventing the pork tenderloin from drying and shrinking by holding the juices in the pork while it cooks.
- The natural flavours from the roasted pork and crispy bacon are a perfect combo.
- An optional Dijon glaze can be added that has no added sugar and only adds 3.7g net carbs to the entire recipe!
- Super low in carbs, packed with protein and electrolytes, this is an easy semi-carnivore/ketovore friendly recipe.
- Can be prepared in advance to save time when you need a hearty, protein filled meal.
About this recipe
This pork tenderloin is wrapped in 2 layers of smokey bacon, and a simple sugar free Dijon glaze. The pork is then roasted to perfection while all the juices and drippings from bacon soak into the pork while becoming crispy making the pork tenderloin is soft, juicy and tender.
The bacon wrap also help keep the juices in the pork preventing it from drying out or shrinking in the oven.
We love pork tenderloin because is an affordable cut of pork that is full of flavour when prepared properly. Although quite lean compared to other cuts of pork, it is full of potassium, and protein.
What is in Bacon wrapped pork tenderloin
This recipe can be as simple as 2 carnivore friendly ingredients, pork tenderloin and bacon. If you are in the mood to jazz it up a bit, add a simple keto-friendly Dijon glaze made with only 3 simple ingredients can give it a wonderful layer of extra flavourful.
You’ll Need;
Carnivore/Semi-carnivore Bacon Wrapped Pork Tenderloin:
- Pork tenderloin – Pork tenderloin is a pretty standard cut, often sold in packs of 2, they weigh about 1 pound each. Carefully remove any silver skin on the tenderloin with a knife, it’s tough and unpleasant to chew.
- Bacon – There are many different kinds of bacon and they all work for this recipe. Its best to choose one with little to no added sugar.
- If you would like to keep this recipe as clean and carnivore as possible, opt for thinly sliced pork belly instead. This will ensure there is no sugar, nitrates, or additives in the entire recipe.
- Salt – Depending on your sensitivity to salt, and the amount of salt in your chosen bacon, you may omit this from the recipe, however, a little salt will really bring out the natural flavours of the pork.
For Keto/Ketovore Bacon Wrapped Pork Tenderloin Add:
- Dijon Mustard – This is completely optional and better suited to keto dieters than carnivore. A thin layer of mustard on the pork before wrapping with bacon adds some great flavour.
- Sugar free syrup: I used Walden farms pancake syrup, but the Lakanto sugar free syrup works as well. You can use honey instead if you don’t mind the sugar and would like to avoid sugar alcohols.
Low Carb Sides For Pork Tenderloin
This easy pork tenderloin is a protein filled entrée that you can pair with any simple side dish to make it a meal the whole family can enjoy. Pair this meaty recipe with lighter fares like coleslaw (try my Dill Pickle Slaw for a perfect pairing) or a refreshing Cucumber Salad.
You can also serve this with homemade cauliflower rice, mashed cauliflower or stuff sliced pork tenderloin into your favourite low carb tortilla, as an easy to make wrap, perfect for low carb packed lunches and meal prep.
Low Carb Side Dishes You can Make
Questions About The Recipe
Can I use a different cut instead of pork tenderloin?
Although technically any cut of boneless pork can be used for their recipe, such as pork loin, pork roast, etc. Understand that these are not really interchangeable cuts with the ever decadent pork tenderloin. Changing the cut will significantly change the outcomes, cooking time, and overall taste.
What are the benefits of bacon wrapping pork tenderloin?
Aside from the fact that bacon is objectively delicious, the layer of bacon helps keep all the juices in the pork while it cooks keeping it from drying out and shrinking in the oven.
What type of bacon should I use?
There are numerous different kinds of bacon out there and they all work for this recipe. Check the package before you buy and try to find one that has little to no added sugar with a low carb count. Or for a clean keto version of this recipe, ask the butcher for thin slices of uncured pork belly and use that instead. This will ensure there is no sugar, nitrates, or additives.
For some extra flavour try using maple, thick cut, or double smoked bacon.
What can I use instead of bacon?
If you are following a clean keto or fully carnivore diet and would like to lower the amount of processed or cured meat in your diet, try using thin slices of fresh, uncured pork belly. You can ask the butcher to slice it thinly like bacon.
Is this a high protein recipe?
Double bacon wrapped pork tenderloin is packed with protein with 50g per serving this high protein recipe is also super low in carbs with no added sugar!
Even with the optional Dijon glaze this recipe only has less than 1g of sugar per serving, and by omitting the glaze all together this recipe becomes a carnivore friendly high protein meal you can eat over and over again.
Can this pork tenderloin recipe be cooked in the air fryer?
Bacon wrapped pork tenderloin is the perfect recipe for the air fryer. The outside gets so crispy and delicious, while the inside remains juicy, soft, and tender. Make sure you have enough room to cook both without crowding or you may need to work in batches. Cooking time may vary so check part way through to make sure you aren’t over cooking the pork.
For tips about cooking pork tenderloin in the air fryer, check out my Air Fried Pork Tenderloin Recipe.
Suggested Air Fryer Cooking Time and Temperature
Method: Air Fryer
Cooking temperature: 400°F [205°C] 25-30 minutes.
You know what is done when: The bacon is olden brown and crispy, while the inside is only slightly pink, with the juices running clear and an internal temperature of at least (145°F [63°C]) or medium.
How to bacon wrap pork tenderloin
The trick to getting a nice tight bacon wrap is stretching the bacon either beforehand, or as you wrap.
- Place one end of a slice of bacon at the end of the tenderloin and hold in place firmly with your thumb. Begin wrapping the pork tenderloin while holding one end in place with your thumb, and pull gently to stretch each piece of bacon while you wrap in an even layer around the tenderloin. This gentle stretching will ensure you get a nice tight wrap.
- Once you get to the end of the slice of bacon, tuck the end under the previous wrap to hold it in place.
- Place a new slice of bacon, starting where the previous slice left off, again holding it in place with your thumb and wrapping the tenderloin. Gently pulling with each wrap.
- Continue this process until you reach the end of the pork tenderloin.
- Begin the second bacon wrap at the opposite end of the tenderloin this time. Wrapping carefully to ensure you overlap the previous layer of bacon, and filling and gaps.
- If you are working with a really thick cut bacon the second wrap is optional.
Pork Tenderloin Recommended Internal Temperature
While many people prefer to cook pork to a well done internal temperature of 165°F [74°C]. This can quickly dry out a tenderloin and make it tough.
I prefer to cook most pork to medium (A pinkish hue) or an internal temperature of 145°F [63°C] which as of 2011 is considered safe according to the USDA as long as the meat gets a chance to rest at its finished temperature for 3 minutes or more.
Make Ahead, Leftovers, Meal Prep, Reheating
This recipe can be meal prepped in large batches and stored in the fridge for up to 5 days as a packed lunch to bring to work or to save time during busy work weeks when you need to put something high protein on the table for dinner.
Storing in the fridge:
Allow the pork tenderloin to cool and place in a large air tight container in the fridge for up to 5 days.
Freezer Instructions:
Leftover pork tenderloin can be stored in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating Instructions:
Reheat leftover pork tenderloin in the microwave in 45-60 second intervals until warmed through. Avoid overcooking or it will become tough.
You can also reheat in the oven at 325°F [163°C] for 8-10 minutes until warmed through. Finish with the broiler to re-crisp the bacon.
Leftover pork tenderloin cut into medallions can be reheating in a frying pan over medium heat with some melted butter.
Recipe Card
Double Bacon Wrapped Pork Tenderloin
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Equipment
- basting brush
- cooking rack
- Baking sheet
- Cooking foil
- Instant read meat thermometer
Ingredients
Sugar Free Dijon Glaze
- 3 tablespoons Sugar free syrup such as Lakanto or Walden Farms
- 4 tablespoon Dijon mustard
- ½ teaspoon onion powder or minced dried onion
Bacon Wrapped Pork Tenderloin
- 2 Large Pork tenderloin about 1 to 1 1/4 pounds each
- 12-16 strips Bacon or thinly sliced pork belly about 1 pound
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Pre-heat oven to 450°F [230°C].
- Pre-stretch the bacon or pork belly. Separate the bacon or pork belly into individual slices and gently stretch each slice by tugging on opposite ends to lengthen each piece of bacon. Careful not to pull the slices apart. Set aside.12-16 strips Bacon or thinly sliced pork belly
- Bacon wrap the pork tenderloin. Season the pork tenderloin liberally with salt and black pepper before wrapping. Place one end of a slice of bacon/pork belly at the end of one of the tenderloins and hold in place firmly with your thumb. Begin wrapping the pork tenderloin while holding one end with your thumb, ovelap the previous wrap partially to hold everything in place, and pull gently as you wrap to get a nice tight wrap. Once you get to the end of the slice of bacon, tuck the end under the previous wrap to hold it in place and repeat the wrapping process with a new slice of bacon until the entire pork tenderloin is wrapped.2 Large Pork tenderloin, 1 teaspoon salt, 1 teaspoon black pepper
- Double bacon wrap the tenderloin. Starting at the same end you just finished off on, begin the second layer by tucking the end of a new slice of bacon into the previous layer of bacon and holding in place with your thumb while you wrap. Wrap the tenderloin in a second layer of bacon until you reach the end of the pork and tuck the bacon under the first layer to hold it in place. If you are using really thick cut bacon the second wrap is optional. Repeat the wrapping process for the second pork tenderloin.
- Prepare sugar-free Dijon glaze. If using, prepare the sugar free Dijon glaze in a small bowl by combining the sugar free syrup, Dijon mustard, and onion powder. Split the mixture between two small bowls and set one aside for later.3 tablespoons Sugar free syrup, 4 tablespoon Dijon mustard, 1/2 teaspoon onion powder
- Glaze the pork tenderloin. Line a large baking sheet with cooking foil and place a cooking rack on top of the foil. Lay the bacon wrapped tenderloins on the rack and brush the outsides liberally with half of the Dijon glaze.
- Bake at 450°F [230°C] until cooked through. Place the baking sheet and rack with the pork in the center of a 450°F [230°C] and bake for 30-40 minutes (depending on the size of your tenderloin and thickness of the bacon.) Until the internal temperature check with an instant read thermometer reads at least 145°F [63°C] for medium (recommended) or 155F [68°C] for medium well. If at any point the bacon starts to burn or brown too much , loosely cover with foil for the remaining cook time.
- Glaze, rest, slice, and serve. Once the pork is cooked, brush the outside of each tenderloin with the remaining second bowl of glaze. Allow the tenderloin to rest uncovered for 5-8 minutes before slicing into medallions.
Notes
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at Cronometer
Enjoy!
