This low carb bacon brown sugar pork tenderloin combines the savory taste of bacon with a touch of sweetness from a keto-friendly brown sugar substitute, making it a perfect balance for those looking to indulge without the carbs. Inspired by my love for hearty Midwest meals and the bustling fall season, this dish is easy to prep and perfect for fitting into a busy weeknight schedule.
This pork tenderloin pairs wonderfully with roasted vegetables like Brussels sprouts or asparagus. For an extra touch of comfort, serve it alongside a creamy cauliflower mash or a crisp garden salad. You can also prepare a garlic herb cauliflower rice for a light yet satisfying side.
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Low Carb Bacon Brown Sugar Pork Tenderloin
Servings: 4
Ingredients
1 pork tenderloin (about 1.5 pounds)
8 slices of bacon
1/3 cup keto-friendly brown sugar substitute
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
8 slices of bacon
1/3 cup keto-friendly brown sugar substitute
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
Directions
Preheat your oven to 375°F (190°C).
In a small bowl, combine the brown sugar substitute, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Pat the pork tenderloin dry with paper towels and rub the spice mixture all over the pork.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 3-4 minutes per side.
Remove the skillet from heat and carefully wrap the bacon slices around the pork tenderloin, securing with toothpicks if needed.
Place the skillet in the preheated oven and roast for about 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
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Allow the pork to rest for 5 minutes before slicing and serving. Enjoy!
Variations & Tips
For a slightly different flavor profile, try using maple-flavored bacon or adding a pinch of cayenne pepper to the spice rub for a bit of heat. If you're not on a strict low-carb diet, serve the pork tenderloin with a drizzle of honey mustard sauce. And for meal prep, you can double the recipe and use the leftovers in a delightful pork and veggie stir-fry for lunch the next day.