This bacon wrapped pork tenderloin is an easy weeknight meal that’s great for busy nights! It’s made with only a few ingredients plus a simple seasoning blend for lots of delicious flavor without a lot of fuss. The best pork tenderloin recipe that pairs perfectly with roasted potatoes and a veggie! Whole30, paleo, gluten free, keto, low carb.
- 1 large pork tenderloin – about 1 – 1 ½ pounds
- 8–10 slices thin cut bacon – Regular cut or thin cut bacon is best for this recipe. If the bacon is too thick it won’t have enough time to crisp up in the oven
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ½ teaspoon dried thyme
- 2 tablespoons avocado oil
- 1 teaspoon dijon mustard
- 2 tablespoons coconut aminos
- black pepper
- Preheat oven to 400 degrees F.
- In a small bowl combine the salt, pepper, paprika, chili powder, garlic powder, and dried thyme. Pat pork tenderloin dry with paper towels. Sprinkle spice mixture evenly over pork tenderloin until thoroughly coated.
- Heat avocado oil over medium heat in a large oven safe skillet. Sear the seasoned pork tenderloin on all sides until lightly browned. Rinse and wipe out the skillet and set aside for step 5.
- Lay bacon out flat, slightly overlapping, as wide as the pork tenderloin is long on a cutting board. If one end of the tenderloin is super skinny, tuck it in so that the entire length is roughly the same thickness.
- Wrap the pork tenderloin tightly in the bacon, being careful to keep the bacon slightly overlapping since it will shrink while cooking. You can use a long knife to help lift the bacon around the pork tenderloin. End seam side down.
- In a small bowl whisk together the Dijon mustard and coconut aminos. Set aside.
- Heat the large oven safe skillet over medium heat. When hot, add the pork tenderloin to the skillet seam side down. Cook for 3 minutes, until the bottom of the bacon wrapped tenderloin is starting to caramelize. Remove from the burner. Brush the tenderloin with the reserved coconut amino mixture, and top with some cracked black pepper. Transfer to the oven.
- Bake for 25-35 minutes, basting occasionally with the bacon drippings, until the internal temperature of the pork tenderloin reaches 140 degrees. The temperature will continue to rise after taking it out of the oven – it should be 145 degrees before slicing. Be careful not to overcook. If you want to crisp up the bacon a little more feel free to broil the pork tenderloin for a minute or two before removing it from the oven. Just keep a close eye on it so it doesn’t burn.
- Allow pork to rest for about 5 minutes before slicing.
- Drizzle some of the juices over the sliced pork tenderloin before serving if desired and enjoy!
This easy pork tenderloin recipe would be delicious with a side veggie, roasted potatoes, or even just a big salad.
A large cast iron skillet is my first choice for this recipe, but you could also use an oven safe non stick skillet, ceramic coated cast iron skillet, or a stainless steel skillet. Just make sure whatever pan you choose to use is oven safe!
- Category: dinner
- Method: oven
- Cuisine: american
Keywords: pork, bacon, low carb, keto, whole30, paleo, gluten free