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If you don’t have this recipe for Bacon-Wrapped Pork Tenderloin in your back pocket for quick weeknight dinners, then you’re missing out.
It is easy, tasty, quick, and makes a satisfying meal. Plus, this dish pairs really well with any number of sides, including this Cauliflower No-Mac ‘n Cheese.
Keto Hack #2843
Check out this keto recipe hack: Double it when you make this recipe.
I buy TWO fresh pork tenderloins, trim them (if you need help trimming it see the insert in this Pork Stroganoff with Dill recipe), then cut them and wrap them with bacon.
One pork tenderloin makes four good-sized servings. With an extra pork tenderloin, I can freeze them so they’re ready for the oven on a busy night.
So, with one shopping trip and one preparation, you’ve got enough tasty meals for two dinners.
Season Pork Tenderloin
The combination of well-seasoned pork tenderloin – a delicious and flavorful cut of meat – with bacon, is a match made in heaven.
As long as you don’t overcook the pork, it’ll be juicy, tender, and oh-so good. Invest in a GOOD digital meat thermometer – it’ll make your cooking life so much easier. Trust me, those lousy grocery store analog thermometers will advise you to overcook your meat to shoe leather.
However, a solid digital thermometer is fast, accurate, and a life saver. Pork is cooked at 145-F, but I like mine a little less pink at 150-F.
How To Cook Bacon-Wrapped Pork Tenderloin
Pork tenderloin is a low-fat and lean cut of meat, so it always takes longer to bake than you might think.
Bake this Bacon-Wrapped Pork Tenderloin dish on a sturdy sheet pan with raised sides at 375-F for about 20 minutes. When your spiffy new digital thermometer (see link above) reads 150-F, let the pork rest for a few minutes before digging in!
Click below for a step-by-step image gallery, or scroll down a bit for the recipe. Happy eating!
- Use a fresh, not frozen pork tenderloin to make this recipe.
- Don’t use thick-cut bacon for this recipe. Thinner is better, and it’ll get a bit crispy around the edges.
- Change up the flavor by using peppered bacon, instead of regular bacon.
- Let the meat rest for a few minutes after cooking, so that the juices don’t run out when you cut it.
What To sErve With Bacon-Wrapped POrk TEnderloin
This dish goes amazingly well with any number of keto side dishes. Go with something saucy like the Steakhouse Creamed Spinach (like in the picture), or enjoy it with a classic combination of pork and cabbage with this Skillet Cabbage with Bacon and Garlic.
Does This Keto POrk Recipe Freeze?
Yes! Buy the pork tenderloin fresh (not from frozen) and trim it, season it, and wrap it with bacon. Then, I freeze it on a sheet tray so that each tenderloin medallion is frozen individually.
Then, package them in a freezer-friendly plastic bag for up to three months. To cook, bake from frozen for about 40 minutes, or until the internal temperature reaches 145-150F.
Alternatively, thaw in the fridge overnight and cook as per the recipe.
I almost always have a dinner’s worth of this keto pork tenderloin recipe in my freezer ready to go. It makes a quick and painless keto dinner idea on weeknights.
Tender and full of flavor, this humble dish is a keto-friendly and quick dinner fix.
- 1 pound pork tenderloin, trimmed
- 4 slices bacon
- salt and pepper
- Trim the pork tenderloin, removing the silver skin and any visible fat. Cut the pork tenderloin into four equal sections.
- Season the outside of each piece of pork tenderloin with salt and pepper. Wrap a piece of bacon around the outside (uncut side) of the pork tenderloin pieces.
- Put the bacon-wrapped pork tenderloin on a baking sheet and bake at 375-F for 15-20 minutes or until a meat thermometer inserted into the middle reads 145-150-F. Remove from the oven, let rest a few minutes, then serve and enjoy!
Amount Per Serving: Calories: 221Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 94mgSodium: 332mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 33g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.