Low-carb bacon-wrapped tenderloin with roasted garlic mash

Low-carb bacon-wrapped tenderloin with roasted garlic mash

This is a great recipe if you're having company. Bacon, herbs and cream cheese give the pork a wonderful flavor and served with a roasted garlic mash, it's bound to be an amazing success.

Low-carb bacon-wrapped tenderloin with roasted garlic mash

This is a great recipe if you're having company. Bacon, herbs and cream cheese give the pork a wonderful flavor and served with a roasted garlic mash, it's bound to be an amazing success.
USMetric
4 servingservings

Ingredients

Bacon-wrapped pork tenderloin
  • 20 oz. 600 g pork tenderloin
  • 7 oz. 200 g bacon
  • ½ tsp ½ tsp pepper
  • 1 tbsp 1 tbsp butter
  • 1 tbsp 1 tbsp olive oil
  • 513 oz. 150 g cream cheese
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 1 oz. 30 g sun-dried tomatoes in oil, chopped
  • 2 tbsp 2 tbsp fresh sage, finely chopped
  • salt and pepper
  • ¾ cup 175 ml heavy whipping cream
Roasted garlic cauliflower mash
  • 1 tbsp 1 tbsp olive oil
  • 1 1 whole garlicwhole garlics
  • ½ tsp ½ tsp sea salt
  • 1 lb 450 g cauliflower
  • 4 oz. 110 g butter
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Make the cauliflower mash according to the instructions below. Keep warm while cooking the rest of the meal.
  2. Lower the oven temperature to 350°F (175°C). Mix cream cheese, sun-dried tomatoes, garlic and sage for the filling in a small bowl.
  3. Trim the tenderloin and season with pepper all around. Cut it lengthwise to make a pocket for the filling. Add half of the filling to the pocket and try to close it by pushing the sides together. Wrap the bacon slices around to seal.
  4. Heat butter and olive oil in a frying pan and fry the tenderloin until golden on all sides. Place it in an oven-safe baking dish.
  5. Bake in the oven until the tenderloin reaches an internal temperature of 150°F (65°C). It takes about 20 minutes, but we recommend using a thermometer placed in the thickest part of the meat. Remove from the oven when done and leave to rest wrapped in foil.
  6. Pour the juices from the baking dish in a sauce pan along with heavy cream and the rest of the filling. Bring to a light boil and let simmer for a few minutes. Season with salt and pepper.
  7. Slice the tenderloin diagonally and serve with mash and sauce.

Roasted garlic cauliflower mash

  1. Preheat your oven to 425°F (225°C). Break the garlic into cloves but keep the peel on each clove.
  2. Place the garlic in an oven safe baking dish and drizzle with olive oil and sprinkle sea salt on top. Roast the garlic for about 20 minutes or until golden and soft. Take out of the oven and let cool.
  3. While the garlic is roasting you make the mash. Trim the cauliflower and cut into small florets. You can even use the stem.
  4. Boil the cauliflower in lightly salted water until softened but not until it loses all texture. Drain and discard of the boiling water. Press the cauliflower to get rid of as much water as possible.
  5. Peel the garlic and place in a food processor with the boiled cauliflower, and butter. You can also mix with an immersion blender. Taste to see if it needs additional seasoning.

You might also like

7 comments

  1. Jessica
    This dish was absolutely delicious!!!!!! Thank you!
  2. Mallory
    How many carbs is just in the pork chops and sauce not including the mash
  3. Caroline
    What are the nutritional values for this recipe? I am trying to figure out per serving to put in my fitness pal.
    Can you advise?
    Reply: #4
  4. Scott
    I just break it down and use an educated guess on the main portions.
    For ex. it looks like (per serving) .3 lbs of pork, probably 2 slices of bacon, 1/4 lb of cauliflower, 1oz of butter etc. etc. Don't worry so much about the little stuff like spices.
    I know it's a bit of a pain, but it is better than nothing! :)
  5. 1 comment removed
  6. Timothy
    DELICIOUS!!
  7. Season
    We did not enjoy this meal unfortunately. even my hubby that eats pretty much everything, didn't like it. hope the next one is better.
  8. Donna
    Love love love this recipe!!

Leave a reply

Reply to comment #0 by