Just another excuse to wrap dinner in bacon… This delightful keto dish is super easy to whip together and feed the whole family mid-week, whilst still absolutely bursting with flavour! Yum.
Enjoy! Full-fat love from the Easy Keto Kitchen xo
Keto Bacon-Wrapped Pork Tenderloin
- 2 tbsp animal fat: tallow, duck fat, goose fat - whatever you prefer!
- 500 g (17 oz) pork tenderloin fillet
- 200 g (7 oz) bacon (streaky)
- 1/2 tsp black pepper
- 150 g (5 oz) cream cheese
- 1 clove garlic minced
- 30 g (1 oz) sundried tomatoes in oil chopped
- 1 tbsp fresh sage finely chopped
- 2 tbsp grass-fed butter
- 2 scallions chopped
- 250 g (9 oz) cabbage shredded
- 175 ml (3/4 cup) heavy whipping cream
For the filling, mix the cream cheese, sun-dried tomatoes, garlic and sage in a small bowl
Season the tenderloin with salt and pepper all around then cut it lengthwise to make a pocket for the filling
Spoon half of the filling into the pocket and close it by bringing the two sides together.
Wrap the bacon slices around the tenderloin to seal the filling inside
Fry the tenderloin gently in the animal fat until golden on all sides
Keep the frying pan with the juices for the sauce
Bake the tenderloin in an ovenproof dish at 350°F (180°C) for 15-20 minutes or until the internal temp of 65oC is reached
I would recommend checking with a thermometer placed in the thickest part of the meat
Remove from the oven and leave to rest wrapped in foil
Finely shred the cabbage and scallion, add the butter to the pan with the juices from the pork
Saute for 6-8 mins until the cabbage is softened
Add the cream and the rest of the filling.
Simmer for a few minutes then season with salt and pepper
Slice the tenderloin diagonally and serve with the sauce and veggies of your choice
per serving: total carbs 7g | protein 35g | fat 37g