Keto Bacon-Wrapped Pork Tenderloin – Juicy, Savory, and Low-Carb
This bacon-wrapped pork tenderloin is a weeknight hero that tastes like a special occasion. It’s juicy, flavorful, and surprisingly simple to make. You get crisp bacon on the outside, tender pork inside, and a savory glaze that ties it all together.
It’s keto-friendly without feeling restrictive, and it uses pantry staples. If you’re craving something satisfying and low-carb, this checks all the boxes.
Keto Bacon-Wrapped Pork Tenderloin - Juicy, Savory, and Low-Carb
Ingredients
- 1 pork tenderloin (about 1 to 1.25 pounds)
- 8–10 slices thin-cut bacon
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Optional glaze: 1 tablespoon sugar-free maple syrup or 1 teaspoon erythritol mixed with 1 teaspoon apple cider vinegar
Instructions
- Prep the oven and pan: Preheat the oven to 400°F (200°C). Line a sheet pan with foil and set a wire rack on top for even crisping.
- Trim the tenderloin: Remove any silver skin with a sharp knife so the seasoning penetrates and the texture stays tender.
- Season well: In a small bowl, mix salt, pepper, garlic powder, smoked paprika, and onion powder.Pat the pork dry and rub with Dijon mustard, then coat with the spice blend on all sides.
- Wrap with bacon: Lay bacon strips slightly overlapping on a board. Place the tenderloin across the strips and roll to wrap, seam-side down. Tuck ends under or secure with toothpicks.
- Sear for crispness: Heat oil in a large skillet over medium-high.Sear the bacon-wrapped pork 1–2 minutes per side until lightly browned. Transfer to the prepared rack, seam-side down.
- Roast to temperature: Roast for 20–25 minutes, until the thickest part reaches 140–145°F (60–63°C) for juicy, slightly pink pork.
- Optional glaze: In the last 5 minutes, brush with the sugar-free maple syrup or erythritol-vinegar mix for a subtle sheen and tang.
- Rest and slice: Rest 5–10 minutes so juices settle. Slice into 1-inch rounds and sprinkle with thyme.
Why This Recipe Works
- Bacon locks in moisture: The bacon blanket protects the lean pork, keeping it tender and juicy.
- Even cooking: Searing then roasting gives you crisp edges and a perfectly cooked center.
- Big flavor, simple method: Garlic, mustard, and smoked paprika bring depth without extra carbs.
- Keto-friendly: Low in carbs and naturally high in protein and fat for steady energy.
Ingredients
- 1 pork tenderloin (about 1 to 1.25 pounds)
- 8–10 slices thin-cut bacon
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Optional glaze: 1 tablespoon sugar-free maple syrup or 1 teaspoon erythritol mixed with 1 teaspoon apple cider vinegar
Step-by-Step Instructions
- Prep the oven and pan: Preheat the oven to 400°F (200°C). Line a sheet pan with foil and set a wire rack on top for even crisping.
- Trim the tenderloin: Remove any silver skin with a sharp knife so the seasoning penetrates and the texture stays tender.
- Season well: In a small bowl, mix salt, pepper, garlic powder, smoked paprika, and onion powder.
Pat the pork dry and rub with Dijon mustard, then coat with the spice blend on all sides.
- Wrap with bacon: Lay bacon strips slightly overlapping on a board. Place the tenderloin across the strips and roll to wrap, seam-side down. Tuck ends under or secure with toothpicks.
- Sear for crispness: Heat oil in a large skillet over medium-high.
Sear the bacon-wrapped pork 1–2 minutes per side until lightly browned. Transfer to the prepared rack, seam-side down.
- Roast to temperature: Roast for 20–25 minutes, until the thickest part reaches 140–145°F (60–63°C) for juicy, slightly pink pork.
- Optional glaze: In the last 5 minutes, brush with the sugar-free maple syrup or erythritol-vinegar mix for a subtle sheen and tang.
- Rest and slice: Rest 5–10 minutes so juices settle. Slice into 1-inch rounds and sprinkle with thyme.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm slices in a 300°F (150°C) oven for 8–10 minutes or in a skillet over low heat.
Avoid microwaving too long or the bacon softens.
- Freeze: Freeze sliced portions for up to 2 months. Thaw overnight in the fridge and reheat gently to keep the meat tender.
Health Benefits
- Low-carb, high-protein: Supports ketosis while providing enough protein for muscle maintenance.
- Satiating fats: Bacon and added oil help keep you full and curb cravings.
- Micronutrients: Pork tenderloin delivers B vitamins, zinc, and selenium for energy and immune support.
Pitfalls to Watch Out For
- Overcooking: Pork dries out quickly past 150°F. Use a meat thermometer for accuracy.
- Thick-cut bacon: It can stay chewy.
Thin-cut bacon crisps better and wraps more cleanly.
- Skipping the rest: Cutting too soon releases juices and leaves the meat dry.
- Soggy bottom: Roast on a rack so the bacon crisps all around.
Variations You Can Try
- Herb and garlic: Add minced fresh rosemary and extra thyme under the bacon for a rustic flavor.
- Spicy kick: Mix cayenne or chipotle powder into the rub. Serve with a keto-friendly jalapeño aioli.
- Cheesy layer: Spread a thin layer of softened cream cheese mixed with chopped spinach before wrapping.
- Mustard-crusted: Use whole-grain mustard instead of Dijon for a tangier bite and added texture.
- Air fryer method: Cook at 370°F (188°C) for 18–22 minutes, flipping halfway if needed for even crisping.
FAQ
Can I use pork loin instead of tenderloin?
Pork loin is much thicker and leaner, so cooking time and texture will change. If you use loin, extend the roasting time and monitor temperature closely, but tenderloin is the better choice for this recipe’s quick cook and tenderness.
How do I keep the bacon from unwrapping?
Wrap with slight overlap and place the seam-side down.
Use toothpicks on the ends if needed, and sear gently to set the bacon before roasting.
What side dishes are keto-friendly with this?
Great options include roasted Brussels sprouts, cauliflower mash, sautéed green beans, or a crisp arugula salad with olive oil and lemon.
Is the optional glaze necessary?
No. It adds a glossy finish and a hint of sweet-tangy flavor, but the tenderloin is flavorful without it. Keep it out if you prefer strictly savory.
How do I know when it’s done without overcooking?
Use an instant-read thermometer.
Pull it at 140–145°F and let it rest; carryover heat will finish the job and keep it juicy.
Final Thoughts
This Keto Bacon-Wrapped Pork Tenderloin delivers big flavor with minimal effort. It’s weeknight-friendly, company-worthy, and easy to customize. Keep a tenderloin in the freezer and a pack of bacon on hand, and you’re never far from a satisfying low-carb dinner that feels special.
