Paleo Bacon-Wrapped Pork Tenderloin Recipe

bacon-wrapped pork, clean eating recipes, paleo pork recipesMMmm.. bacon..

I try to keep saltier and fattier meats to a minimum, but when I’m looking for a sluttier dinner that doesn’t go completely off the reservation, I always incorporate bacon.

This recipe is actually a variation of a pork marinade that I make often — with an added bacon outer wrapper. Yum. It’s a total crowd-pleaser and looks way fancier and harder to put together than it is. I find people are often unnecessarily impressed when I serve this.

I usually pair this with some cooked kale or roasted veggies, but it really goes with anything. Enjoy!

Paleo Bacon-Wrapped Pork Tenderloin Recipe

  • 2 garlic cloves
  • 1 TB fresh thyme
  • 1 TB fresh rosemary
  • 1 TB Dijon mustard
  • Fresh pepper to taste
  • Approximately 1 pound pork tenderloin, cut into three filets.
  • 9 slices of bacon, 3 pieces for each filet (I prefer Applegate Farms)
  • 1 TB olive oil

– Preheat oven to 375

– Combine garlic, thyme, rosemary, Dijon, and salt and pepper in food processor, While processing, add oil. The mixture should be a thick paste.

–  Rub marinade paste on both sides of pork filets and let sit in the fridge for at least 2 hours.

– Wrap each filet in bacon slices, securing with toothpicks when needed.

– Place bacon-wrapped filets on a baking sheet lined with foil and cook in oven for 45 to 50 minutes or until meat thermometer reads 150 and bacon is crisp. If needed, change oven to broil in last 7 minutes of cooking to crisp up bacon.

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