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Keto Bacon-Wrapped Pork Tenderloin

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people


  • 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

Cream Sauce

  • 2 tbsp grass-fed butter
  • 2 scallions chopped
  • 250 g (9 oz) cabbage shredded
  • 175 ml (3/4 cup) heavy whipping cream


  1. For the filling, mix the cream cheese, sun-dried tomatoes, garlic and sage in a small bowl
  2. Season the tenderloin with salt and pepper all around then cut it lengthwise to make a pocket for the filling
  3. Spoon half of the filling into the pocket and close it by bringing the two sides together.
  4. Wrap the bacon slices around the tenderloin to seal the filling inside
  5. Fry the tenderloin gently in the animal fat until golden on all sides

  6. Keep the frying pan with the juices for the sauce
  7. 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

  8. I would recommend checking with a thermometer placed in the thickest part of the meat
  9. Remove from the oven and leave to rest wrapped in foil
  10. Finely shred the cabbage and scallion, add the butter to the pan with the juices from the pork

  11. Saute for 6-8 mins until the cabbage is softened
  12. Add the cream and the rest of the filling.
  13. Simmer for a few minutes then season with salt and pepper
  14. Slice the tenderloin diagonally and serve with the sauce and veggies of your choice

Recipe Notes


per serving: total carbs 7g | protein 35g | fat 37g