Bacon-Wrapped Pork Tenderloin (Keto and Low Carb!)

Pork Wrapped in Pork = DELISH!

Mmmm, this is keto dinner heaven! What we have here friends is an honest-to-goodness, delicious, satisfying, filling, low carb, ketogenic dinner that is easy to make and beautiful to serve. A tender, juicy, bacon-wrapped pork tenderloin, served with sauteed garlic broccoli on the side. The bacon drenches the tenderloin in flavor and keeps it moist while roasting, and the broccoli is buttery and garlicky with just a bit of crunch.

The tenderloin is super-simple to put together. I gave it a quick rub of salt, pepper, garlic powder, and paprika. Then I wrapped about 4 slices of bacon around it like a barber pole, trying to cover the top and sides as much as possible. I didn’t even use toothpicks – I just tucked the ends under as best as I could. (I tend to forget where and how many toothpicks I use, which is why I didn’t bother!)

Then I popped it into a 350 degree oven for about an hour, until the bacon was crisping up and the meat thermometer read 165 degrees internally. I took it out of the oven and covered with foil.

While the tenderloin was resting, I melted about 2 tablespoons of butter in a frying pan, added 3 cloves of crushed garlic and cooked it a bit until I could really smell the garlic. Then I tossed in about 3 cups of chopped broccoli and quickly sauteed it until it started to brown up on the edges.

This is a great meal (and great leftovers!) that isn’t super expensive. Since the tenderloin is so lean, you don’t have to trim anything off. No sauces or condiments are needed, which helps keep the carbs and calories down.

Final count (for the meal): Calories 336, Net carbs 4 grams, Fat 19 grams, Protein 29 grams.

Hmm, I think I’ll make this again this week! How about you?

Pork Chops and Tacos

Bob Saves the Day!

I consider myself to be a frugal shopper (usually.) But sometimes, I get a little blinded by the savings and value of a sale, and I forget that I don’t actually like eating certain things.

A month or so ago, we were shopping at Aldi’s (love that store!) and they had a deal on end cut pork chops – on sale and marked down. I couldn’t resist the price! We broke up the package of 8 chops into 3 freezer bags, and cooked up one bag a few nights later. Well. I do enjoy pork, but usually as a roast or ribs. Chops not so much. Not because of the flavor, but because of the fat, gristle, and bone. I’m just never satisfied, and always vow to stick to boneless chops in the future.

Fast forward several weeks, as I peer into our chest freezer. There’s a lot of stuff in there, and it really needs to get eaten or tossed or otherwise cleared out. I’m poking around, and see the remaining 2 bags of chops, and I pull them out to defrost. “We really have to start eating up what’s in that freezer,” I tell my husband. Using wife-speak, I was trying to prepare him for some sub-par meals in the near future. I think I had some sort of unformed fantasy meal using a dutch oven, tomatoes, and magic – that something would click in my brain and I would come up with a super delicious dish I could make with these chops. Continue reading “Pork Chops and Tacos”

The Absolute Ultimate Extreme Pork Loin Roast

Tennessee Pork Loin

This amazing and uncomplicated pork loin roast has become a staple in our kitchen. Fancy enough for company, but easy enough for an everyday meal, we devour this at least once a month. A handful of simple ingredients turns into a uniquely delicious creation, using a rub and a glaze on the meat. This recipe is adapted from Steve Raichlen’s Barbeque U to be made in the oven, so us Ohioans can enjoy it year-round. It’s a little messy putting it together, but I usually throw down some waxed paper to catch the drips and it makes for an easy clean up. Please, please, please try this and let me know what you think!

Continue reading “The Absolute Ultimate Extreme Pork Loin Roast”