Bacon Wrapped Stuffed Pork Tenderloin

I haven’t bacon wrapped anything in a while and I was feeling a bit deprived of the delicious meat. So, I decided to just go on a binge with it – pork wrapped pork with cream cheese, spinach, onion, and garlic. What can go wrong? Absolutely nothing of course! This dish came out to be as delicious as you’d expect and I highly recommend it to you if you’re cooking for a non-keto family.

Bacon Wrapped Stuffed Pork Tenderloin

Ingredients
  1. 16 oz. Pork Tenderloin, pounded flat and cut (13oz. after cutting)
  2. 14 slices Bacon
  3. 1/2 small Onion
  4. 2 tsp. Garlic, minced
  5. 1 tbsp. Olive Oil
  6. 2 oz. Spinach
  7. 3 oz. Cream Cheese
  8. 3?4 tsp. Liquid Smoke
  9. 3?4 tsp. Dried Thyme
  10. 3?4 tsp. Dried Rosemasry
  11. Salt and Pepper to Taste

Vegetable Saute
  1. 4 oz. Broccoli, chopped small
  2. 1/2 Orange Bell Pepper
  3. 1/2 cup Diced Tomatoes
  4. 1/2 tsp. Onion Powder
  5. 1/2 tsp. Garlic Powder
  6. Salt and Pepper to Taste

The Execution
  • Saute onion in 1 tbsp. Olive Oil for a few minutes until soft.
  • Add garlic and cook for 45-60 seconds, then add spinach. Put all the spices in there except for 1/4 tsp. of the liquid smoke, thyme, and rosemary. Let wilt and then add cream cheese. Set aside.
  • Preheat oven to 350F.
  • Lay pork tenderloin on cutting board and cover with saran wrap, then pound with meat hammer until flat - cut the uneven sides so it goes square. Season with salt and pepper, then 1/4 tsp. liquid smoke.
  • Make a bacon weave the same size as the pork tenderloin square.