Bacon Wrapped Stuffed Pork Tenderloin That'll Wow Everyone

Delight your taste buds with this Bacon Wrapped Stuffed Pork Tenderloin, a low-carb and high-protein feast that impresses with every bite.

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Prep Time 30

Cook Time 1 15

Resting Time 10

Total Time 1 55

Servings: 6 slices

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pork

1 lb Pork Tenderloin Provides a tender and juicy base.
8-10 slices Bacon Envelopes the tenderloin for flavor and crisp; consider turkey bacon for a lighter option.

For the Filling

1 medium Onion Can substitute with shallots for a milder flavor.
2 tbsp Olive Oil Can substitute with avocado oil for a higher smoke point.
2 cloves Garlic Garlic powder works if fresh is unavailable.
2 cups Spinach You can substitute with kale if preferred.
8 oz Cream Cheese Can use ricotta for a different texture.
1 tsp Dried Thyme Use fresh herbs in double quantity for more flavor.
1 tsp Dried Rosemary Use fresh herbs in double quantity for more flavor.
1 tsp Liquid Smoke Omit if unavailable but it reduces depth of flavor.

For the Vegetables

1 medium Orange Bell Pepper Any color bell pepper can be substituted.
1 cup Broccoli Green beans can be a tasty alternative.
1 cup Fresh Tomatoes Canned tomatoes can work in a pinch.

Seasoning

to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.
1 tsp Onion Powder Can be skipped if using fresh ingredients.
1 tsp Garlic Powder Can be skipped if using fresh ingredients.

Equipment

Skillet
Oven
meat mallet
baking dish
toothpicks

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Pound the pork tenderloin to about ¾ inch thick between plastic wrap.
Sauté diced onion in olive oil for 3-4 minutes, add garlic and spinach, cook until spinach wilts, then mix in cream cheese and herbs.
Create a weave with bacon strips on a flat surface.
Place the pork in the center of the bacon weave, season, and spread the spinach filling over it.
Roll the bacon tightly around the pork and secure with toothpicks.
Bake in the preheated oven for about 75 minutes until internal temperature reaches 145°F (63°C).
Sauté chopped bell peppers for 3-4 minutes, add broccoli and tomatoes, and season.
Let the tenderloin rest for 10 minutes before slicing and serving with sautéed vegetables.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 3500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

For best results, ensure a tight bacon weave and always allow the pork to rest after baking to enhance juiciness.

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