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
  • 1½ lbs 650 g pork tenderloin
  • 7 oz. 200 g bacon
  • ½ tsp ½ tsp pepper
  • 1 tbsp 1 tbsp butter
  • 1 tbsp 1 tbsp olive oil
  • 5 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.

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23 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!!
  9. Joe
    I make one wrapped in thin Prosciutto stuffed with fresh Italian herbs, stone ground mustard and fresh shredded cheeses!
  10. Shulammite
    Can this be made with beef?
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    Can this be made with beef?

    Yes, you can use beef instead of pork.

  12. Cindy Barry
    I am so excited! I'm from Canada and have been searching everywhere for bacon without sugar (I struggle with a sugar addiction) or chemicals but to no avail. This week I finally found a new product from Maple Leaf meats that has no sugar and no chemicals in their bacon...everything natural. Now if only I could find deli meat without sugar...that is still something that I have not been able to locate.
  13. David West
    In the recipe regarding the list of ingredients for the cream cauliflower, you say "one garlic", what does that mean one clove of garlic or a bulb of garlic? The recipe looks excellent?
    Reply: #14
  14. Kristin Parker Team Diet Doctor
    Yes, for the mash, one whole bulb of garlic.
  15. David H. West
    Thanks for the response working on this for dinner tonight right now. The mashed cauliflower is out of this world can't wait to taste the pork tenderloin! Thank you for producing such a great recipe!
  16. Nancy
    I made the recipe suitable for 10 because as a family of five we will eat it tonight and tomorrow. However, the amount of filling for the meat is really over the top and I feel that I am wasting $ on ingredients. Also, I think the steps to preparing need to be edited to be a little clearer. For example... am I putting both butter and oil into the filling?
    Reply: #17
  17. Kristin Parker Team Diet Doctor
    As indicated in step 4, the butter and oil are for pan frying.
  18. 2 comments removed
  19. Christina Reeves
    What do you do with the other 1/2 of the filling??
    Reply: #21
  20. Kristin Parker Team Diet Doctor

    What do you do with the other 1/2 of the filling??

    Ah, that was originally written for if there was 2 servings, not 4. You would use 1/4 of the filling in each tenderloin. Thank you for pointing this out.

  21. Jorge Alvarado
    When do you add the heavy whipping cream??Is it mixed in with the filling??
    Reply: #23
  22. Kristin Parker Team Diet Doctor

    When do you add the heavy whipping cream??Is it mixed in with the filling??

    Step 6 addresses the heavy whipping cream.

  23. Sally
    Excellent dish. The sauce was gorgeous, easy to do, I shall definitely make this again. I presume you could also make it with chicken if you’re not a big fan of pork. Many thanks to Anne and Diet Doctor.
  24. Lisa
    Do you have carb count for just the
    Sides
    Cauliflower Au Gratin
    Roasted Garlic cauliflower mash
    Reply: #26
  25. Kristin Parker Team Diet Doctor

    Do you have carb count for just the
    Sides
    Cauliflower Au Gratin
    Roasted Garlic cauliflower mash

    Unfortunately I do not have the carb count for just the sides.

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