Bacon Wrapped Pork Tenderloin (Paleo & Whole30

• Meat

  • 1 1/4 lb Pork tenderloin
  • 1 Sea salt to sprinkle on meat

• Produce

  • 1/3 cup Dates, pitted
  • 1/4 tsp Onion powder

• Condiments

  • 2 tbsp Mustard, brown

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/4 tsp Paprika, smoked

• Nuts & Seeds

  • 1/4 cup Coconut aminos

• Liquids

  • 2 tbsp Water

• Other

  • 6 slices Nitrate free, sugar free bacon (for whole30 - i get mine from u.s. wellness meats

Found on paleorunningmomma.com

Description

Ingredients

• 1.25-1.5 lb pork tenderloin (Whatever is available in this range is fine, cook time might vary based on the size of your tenderloin)
• ⅓ cup pitted dates, softened*
• 2 Tbsp water
• ¼ cup coconut aminos
• 2 Tbsp brown mustard
• ¼ tsp smoked paprika
• ¼ tsp onion powder
• ⅛ tsp black pepper
• sea salt to sprinkle on meat
• 6 slices nitrate free, sugar free bacon (for Whole30) - I get mine from U.S. Wellness Meats

Directions

• Cut off the silver skin from your tenderloin and remove any excess fat. Sprinkle it with salt all over and set it in a roasting pan or large cast iron skillet. Preheat your oven to 400 degrees.
• To make the sauce, a food processor or high speed blender will work best. Place the softened dates and water in the food processor and process on high until a paste forms. Add the coconut aminos, mustard, smoked paprika, onion powder and black pepper and pulse until combined.
• Pour half of the sauce over the meat and turn to cover the bottom as well. Lay the half strips of bacon over the top of the pork to cover (tuck gently underneath if theres extra), then pour remaining sauce over the top and brush to evenly coat.
• Roast in the preheated oven for 35-40 minutes or until internal temperature reaches 155 degrees. If desired, place under the broiler for 5 minutes or until bacon is crisp. Allow the meat to rest 5-10 minutes, then slice and serve - enjoy!