Bacon-Wrapped Pork Tenderloin - For the Carnivore Diet
This bacon-wrapped pork tenderloin delivers a perfect balance of lean and rich: tender pork encased in crispy, savory bacon. With just salt and animal fats, it stays strictly carnivore while packing in flavor and moisture.
A quick sear starts the bacon rendering, then a short roast finishes the cook without drying the tenderloin. Resting ensures juicy slices, and a spoonful of buttery pan drippings brings it all together. No plants, no fuss—just meat done right.
Leftovers reheat well in a skillet over low heat with a spoon of butter or tallow until warmed through. Slice thick to keep them from drying out.
Ingredients
- 1 whole pork tenderloin (1.25–1.5 lb / 570–680 g)
- 10–12 slices thin-cut bacon
- 2 tbsp unsalted butter, beef tallow, or bacon fat
- 1 to 1.5 tsp fine salt
Instructions
- Preheat oven to 400°F (205°C). Pat the pork tenderloin dry and trim any silver skin.
- Season all sides lightly with salt.
- Lay the bacon strips on a board, slightly overlapping. Place the tenderloin across the strips and wrap the bacon snugly around, tucking the ends under. Secure with toothpicks or a short length of butcher’s twine if needed.
- Heat an oven-safe skillet over medium heat. Add 1 tbsp butter/tallow.
- Place the tenderloin seam-side down and sear 2–3 minutes until the bacon begins to render and brown. Roll and sear all sides, 2–3 minutes per side.
- Add the remaining 1 tbsp butter/tallow to the pan and baste the bacon with the hot fat.
- Transfer the skillet to the oven and roast 12–18 minutes, until the thickest part of the pork reaches 140–145°F (60–63°C).
- If the bacon needs extra crisping, broil for 1–2 minutes, watching closely.
- Transfer to a board and rest 8–10 minutes. Remove toothpicks/twine.
- Slice into 1-inch medallions and spoon pan drippings over the top to serve.