Pork tenderloin with garlic rosemary and bacon (recipe)
| Pork tenderloin with garlic rosemary and bacon (recipe) | |
|---|---|
| Name | Pork tenderloin with garlic rosemary and bacon |
| Ingredients | Garlic cloves • Olive oil • Black pepper • Smoked bacon • Fresh rosemary • Cornstarch • Salt |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.833333333 |
| Keto friendliness | Keto friendly |
| Calories | 227.6 |
| Fat | 11.7 |
| Protein | 26.4 |
| Carbohydrate | 2.5 |
| Fiber | 0.1 |
| Net carbohydrates | 2.4 |
| Sugar | 0 |
| Saturated fat | 3.5 |
| Cholesterol (mg) | 83.6 |
| Sodium | 240.9 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pork tenderloin with garlic rosemary and bacon (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Pork tenderloin with garlic rosemary and bacon (recipe) details
Pork tenderloin with garlic rosemary and bacon (recipe) image(external)
Recipe instructions
- Trim all silver skin from pork tenderloin & cut 4 shallow slits in the surface. Push in garlic clove halves. Rub meat with olive oil. Sprinkle with pepper.
- Line a baking sheet with a large piece of heavy duty aluminum foil. Place a baking rack on the foil and lay out the bacon slices.
- Center the tenderloin across the bacon and arrange rosemary sprigs over the top.
- Wrap bacon slices around the meat and rosemary, securing with toothpicks if necessary. Try to cover as much of the rosemary as possible so it doesn't burn when roasting.
- Cover tightly and refrigerate for at least 2 hours.
- Preheat oven to 425 ?F.
- Remove meat from fridge and place in oven still wrapped. Roast for 15 minutes.
- Uncover and bakefor 10-15 minutes more or until internal temp reaches 150-155 ?. Don't overcook it - the temp will rise about 5 ?-10 ? more from carry-over cooking after you take it out of the oven. Your goal temp is ~160 ?. The meat may look faintly pink in the center but it is done if the juices run clear.
- Remove from oven and pour off pan drippings to a small saucepan. Loosely rewrap meat with the foil and let rest for 10 minutes.
- Whisk the cornstarch into pan drippings, heating and stirring until thickened. Add salt to taste and more pepper if you want.
- Remove toothpicks, bacon and rosemary from meat and discard. (My bacon wasn't uniformly crisp. If yours is, feel free to crumble it into the sauce..
- Slice pork at an angle into thin slices. Serve with the gravy.
Food tags
Meat,, Oven, Easy
Pork tenderloin with garlic rosemary and bacon (recipe) details
Time:
Prep Time in Hours and Mins:50M
"
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Contributors: Prab R. Tumpati, MD
