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 this low-carb pork dish a wonderful flavor. Served with a side of roasted garlic mash, it's bound to be the highlight of the evening.

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 this low-carb pork dish a wonderful flavor. Served with a side of roasted garlic mash, it's bound to be the highlight of the evening.
USMetric
4 servingservings

Ingredients

Roasted garlic cauliflower mash
  • 1 1 whole garlicwhole garlics
  • 1 tbsp 1 tbsp olive oil
  • ½ tsp ½ tsp sea salt
  • 1 lb 450 g cauliflower
  • 2 oz. 55 g butter
  • salt and pepper
Bacon-wrapped pork tenderloin
  • 4 oz. 110 g cream cheese
  • 1 oz. (4 tbsp) 28 g (60 ml) sun-dried tomatoes in oil, chopped
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 2 tbsp 2 tbsp fresh sage, finely chopped
  • 1½ lbs 650 g pork tenderloin
  • 7 oz. 200 g bacon
  • 1 tbsp 1 tbsp butter
  • 1 tbsp 1 tbsp olive oil
  • ¾ cup 180 ml heavy whipping cream
  • salt and pepper
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Instructions

Instructions are for 4 servings. Please modify as needed.

Roasted garlic cauliflower mash

  • Preheat your oven to 425°F (225°C).
    1. 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 it 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 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. Keep warm while cooking the rest of the meal.

    Bacon-wrapped pork tenderloin

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Pour the juices from the baking dish in a saucepan 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.
    6. Slice the tenderloin diagonally and serve with mash and sauce.

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    29 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??
      Replies: #21, #27
    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.

    26. botfamnz
      Rest of the filling goes into the sauce step 6 :)
    27. Yvonne
      This was amazing, I used toothpicks to keep the bacon nice and tight so no filling came out at all. Will definitely be making again. My husband loved it as well.
    28. Karen
      This was delicious and so tender! Most of my filling cooked out so I think that cooking the bacon wrapped pork in the oven and sauce separately would be just as good and easier. Another winner for sure!
      Reply: #30
    29. Kristin Parker Team Diet Doctor

      This was delicious and so tender! Most of my filling cooked out so I think that cooking the bacon wrapped pork in the oven and sauce separately would be just as good and easier. Another winner for sure!

      I am glad that you enjoyed it so much! Thank you for taking the time to let us know.

    30. Sarah Hart
      This didn't seem to be cooked properly, it was still a bit pink and chewy, even though I increased the temp to 180C. Also, I found the sauce to be way too rich, and a bit sickly.
      Reply: #32
    31. Crystal Pullen Team Diet Doctor

      This didn't seem to be cooked properly, it was still a bit pink and chewy, even though I increased the temp to 180C. Also, I found the sauce to be way too rich, and a bit sickly.

      Do you mean the bacon is still pink and chewy? If so, you can pop it under the broiler for just a minute or two until it is done to your liking. You may also want to be sure to use thinner bacon that will cook more quickly. I will share your comments with our recipe team.

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