Bacon-Wrapped Pork Tenderloin with Mustard Cream Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A juicy pork tenderloin wrapped in smoky bacon, baked to perfection and served with a tangy keto-friendly mustard cream sauce. This French-inspired keto recipe (low carb), ready in about 35 minutes, pairs pork tenderloin, bacon slices, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Season 1 lb pork tenderloin with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
  2. Step 2: Wrap the pork tenderloin tightly with 6 slices of bacon, overlapping slightly to cover the surface.
  3. Step 3: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the bacon-wrapped pork tenderloin on all sides for 2-3 minutes until bacon is browned and crispy.
  4. Step 4: Transfer the skillet to the preheated oven and roast for 15-18 minutes until the internal temperature of the pork reaches 145°F.
  5. Step 5: Remove pork from skillet and let rest for 5 minutes. Meanwhile, place the skillet back on medium heat and add 1/2 cup heavy cream, 2 tbsp Dijon mustard, and 1 tsp chopped fresh thyme to the pan juices.
  6. Step 6: Stir the sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
  7. Step 7: Slice the pork tenderloin and serve drizzled with the mustard cream sauce.

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