Bacon-Wrapped Pork Tenderloin with Mustard Cream Sauce

By · Reviewed by AislePrompt Editorial · ·

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 (keto, low carb) ready in about 35 minutes blends pork tenderloin, bacon slices, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Bacon-Wrapped Pork Tenderloin with Mustard Cream Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Bacon-Wrapped Pork Tenderloin with Mustard Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Bacon-Wrapped Pork Tenderloin with Mustard Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bacon-Wrapped Pork Tenderloin with Mustard Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Bacon-Wrapped Pork Tenderloin with Mustard Cream Sauce keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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