This bacon-wrapped pork tenderloin is marinated first for a fantastic flavor. A delicious recipe that is very low in carbohydrates!

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My usual method of cooking pork tenderloin is to give it a coating of mustard and crushed pork rinds.

Here I've done something a little different - as well as marinating the pork first, I've kept the meat tender and juicy by wrapping it in bacon. And we ALL know that bacon makes everything better!

How to Make Bacon-Wrapped Pork Tenderloin

Trim the silverskin from a pork tenderloin, place it in a sealable plastic bag (ziplock or similar) and add onion powder, garlic powder, white wine and soy sauce. A baggie stand is useful for this stage! Mix the marinade around and massage it over the meat.

Seal the bag and place it in the fridge for at least two hours. Overnight works fine too but probably best not to leave it longer than 24 hours. When you're ready to cook, drain the marinade from the pork and discard it. Wrap slices of bacon around the tenderloin, tucking any loose ends underneath.

Place onto a baking tray, season with black pepper, and roast in a pre-heated oven for 25-40 minutes depending on thickness of the meat. A meat thermometer is useful here - and you're aiming for 145F for medium rare or 160F for medium. Once the pork is cooked, you might like to crisp up the bacon further by placing it under a hot broiler for a few minutes - but this stage is optional.

Let rest for five minutes before slicing and serving.

Note: I haven't included the marinade ingredients in the nutritional data as their values are negligible.

📖 Recipe

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