Bacon-Wrapped Pork Tenderloin with Herb Butter
Why This Is Strictly Keto
Pork tenderloin, bacon, butter, garlic and rosemary — there isn’t a breadcrumb, glaze or sugary rub in sight. The bacon self-bastes the lean tenderloin as it roasts, and the herb butter underneath keeps every slice rich without leaning on anything but real food.
Ingredients
- 1 1/2 lbs pork tenderloin, trimmed
- 8 slices bacon (not thick-cut)
- 3 tablespoons unsalted butter, softened
- 2 teaspoons minced fresh rosemary
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Preheat: Preheat the oven to 425°F. Set a wire rack inside a foil-lined baking sheet.
Make the herb butter: Mix the softened butter, rosemary, garlic, salt and pepper together.
Season the pork: Rub the herb butter all over the tenderloin.
Wrap: Lay the bacon slices slightly overlapping on a work surface. Place the tenderloin crosswise on top and wrap the bacon around it, tucking the ends underneath.
Roast: Place seam-side down on the rack and roast 25–30 minutes, until the bacon is crisp and a thermometer reads 145°F in the center.
Rest and slice: Rest 5–10 minutes before slicing into medallions.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~380 kcal | 24g | 38g | 1g |
Tips
- Secure loose bacon ends with a toothpick if they won’t stay tucked.
- A thermometer is the surest way to avoid overcooking the lean tenderloin.
- Thyme or sage can stand in for rosemary in the herb butter.
