Bacon Wrapped Pork Tenderloin
Juicy, tender and unbelievably flavorful, this Bacon Wrapped Pork Tenderloin looks and tastes so decadent, but it it only take minutes to prepare.
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This pork tenderloin recipe is seasoned with a smoky BBQ dry rub, wrapped in bacon and baked to absolute perfection.
Bacon serves double duty in this recipe by keeping the pork tenderloin moist and providing the most incredible flavor.
As the baked pork tenderloin begins to cook, and the bacon starts to brown, your kitchen will be filled with most amazing aroma. Whether this for Sunday dinner or for when guests come over, this is one delicious meal that is sure to impress!
There are so many things I love about baked pork tenderloin on Keto. It’s a very affordable cut of meat that’s often on sale, it’s super easy to cook and leftovers are amazing.
The bacon wrap gives it an added touch that makes it seem fancy, but it’s basically a fail-proof pork tenderloin recipe that you’ll enjoy cooking time and time again.
What’s in Bacon Wrapped Pork Tenderloin
- Pork tenderloin
- Uncured bacon
- BBQ Dry Rub
*Exact measurements are listed in the recipe card below.
How to Make Bacon Wrapped Pork Tenderloin
Preheat your oven to 350°F.
Trim the pork tenderloins of any excess fat and silver skin.
Take the dry rub seasoning and rub it all over both tenderloins.
Cut 12 slices of uncured bacon in half and wrap the bacon over the top of each tenderloin, making sure to slightly overlap them.
Take a baking sheet and line it with aluminum foil (for easy cleanup), then place an oven safe rack on top. Spray the rack with nonstick spray and place the tenderloins on top. Be sure to tuck the bacon under the bottom of the tenderloins.
Bake for 30 minutes or until it reaches an internal temperature of 140°F using a meat thermometer. Increase the temperature to 450°F and bake on the top rack of your oven for another 10 minutes or until the bacon is crisp and the pork reaches an internal temperature of at least 145°F.
Allow to rest for 10 minutes before slicing into medallions. Store leftovers in an airtight container for a few days in the fridge or freeze.
Is Pork Loin the Same as Pork Tenderloin?
It’s a pretty common when glancing over a recipe to mistake these two cuts of meat. But they have significant differences which could potentially cause not so great results when cooking. Let’s take a look at the some of the main differences:
Pork Loin
The first thing you will notice is the size. Pork loin is much larger, weighing between 4-5 pounds each. Pork loin is lean, but it typically has a fat cap running long the top of it. Pork loin has more of a pale color than pork tenderloin.
One of the biggest differences is the preferred cooking methods. Pork loin is best when seared off then finished low and slow in the oven. It also makes great boneless pork chops or stuffed pork chops because it’s so easy to custom cut the size you need. Because of its size, it’s perfect for those times when you’re feeding a crowd.
Pork Tenderloin
These little beauties are like the filet mignon of pork! They are smaller than the loin, weighing around a pound each and typically come packed with two. Another thing you’ll notice is that pork tenderloin is slightly darker in appearance, but like the loin, it will turn pale when cooked.
Because the tenderloin runs along the spine, where it’s not used for movement, the meat is incredibly tender. Pork tenderloin is perfect for weeknight meals, because it cooks quickly and can be ready in under 45 minutes.
Can You Freeze Baked Pork Tenderloin?
You sure can! And you can do so without a whole lot of fuss. Just double wrap leftover pork tenderloin tightly with plastic wrap and stick it in the freezer for up to a couple of months. When ready to eat again, thaw overnight in the fridge, and reheat in the oven just until warmed.
What Goes with Bacon Wrapped Keto Pork Tenderloin?
Everything! No seriously, any low carb veggie you prefer work well with this bacon wrapped pork tenderloin and makes for a scrumptious meal!
A simple salad, Easy Cole Slaw, or Roasted Balsamic Brussel Sprouts or something more decadent like this Creamed Spinach or Loaded Creamy Cauliflower all compliment the delicious and savory flavors of Keto pork tenderloin.
More Keto Bacon Recipes
- Bacon Wrapped Green Beans
- Fried Cabbage with Bacon
- Brussels Sprouts with Hot Bacon Dressing
- Broccoli Bacon Alfredo
- Bacon Cheeseburger Casserole
- Bacon Cheddar Drop Biscuits
More Keto Pork Recipes
- Air Fryer Pork Tenderloin
- Shake and Bake Keto Pork Chops
- Pork Chops with Mushroom Gravy
- Instant Pot Pork Carnitas
- Easy Stir Fry Pork
- Bacon Wrapped Pork Tenderloin
- Thai Red Curry Coconut Pork
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Bacon Wrapped Pork Tenderloin
Ingredients
- 2 pounds pork tenderloin, 2-1 pound pieces
- 12 slices of bacon
- ¼ cup BBQ Dry Rub
Instructions
- Preheat your oven to 350°F.
- Trim the pork tenderloins of any excess fat and silver skin. Take the dry rub seasoning and rub it all over both tenderloins.
- Cut 12 slices of uncured bacon in half and wrap the bacon over the top of each tenderloin, making sure to slightly overlap them.
- Take a baking sheet and line it with aluminum foil (for easy cleanup), then place an oven safe rack on top. Spray the rack with nonstick spray and place the tenderloins on top. Be sure to tuck the bacon under the bottom of the tenderloins.
- Bake for 30 minutes or until it reaches an internal temperature of 140°F using a meat thermometer. Increase the temperature to 450°F and bake on the top rack of your oven for another 10 minutes or until the bacon is crisp and the pork reaches an internal temperature of at least 145°F.
- Allow to rest for 10 minutes before slicing into medallions. Store leftovers in an airtight container for a few days in the fridge or freeze.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Going to do the Meatloaf, sounds wonderful. Also, I cherish each bible verse at the end.
Thank you so much. I hope you enjoy it.
Looks delicious….and I’ll bet it is!
You’ll love it! It’s delish!