Our Paleo Family

Smoky Bacon-Wrapped Pork Loin (Paleo with AIP option)

Bacon wrapped anything always sounds delicious. But in reality, it can be tricky. Getting the bacon wrapped around the food is difficult enough, but then getting it crisp before the food underneath is overdone is a feat for even the best kitchen wizards.

Thankfully, I’ve finally figured it out in this one instance. I’m still working on bacon wrapped seafood. Those little morsels from the sea just cook way too quickly to get crisp bacon without rubberized seafood. I’ll get it one of these days!

For now, I hope you’ll enjoy this smoky pork loin. This is a quick dinner to put together – it can be ready in 30 minutes. Throw together your favorite veggie sides and dinner is done. 

See the notes section for tips on how to find ingredients and tools you’ll need and for instructions on how to make this AIP-friendly.

Smoky Bacon-Wrapped Pork Loin (Paleo with AIP Option)
Print Recipe
A quick and really flavorful dinner everyone will love!
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Smoky Bacon-Wrapped Pork Loin (Paleo with AIP Option)
Print Recipe
A quick and really flavorful dinner everyone will love!
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 450 degrees. Prepare pork loin by removing any excess fat or sinew. Pork tenderloin is usually very lean, but occasionally there will be a little piece of fat you need to remove.
  2. You will need 4-5 toothpicks to secure the bacon to the tenderloin so have those ready. Combine salt and pepper and sprinkle this over all sides of the pork and rub it in.
  3. Begin wrapping the bacon around the pork loin in a spiral, securing each end with a toothpick. The bacon will stretch somewhat to allow more coverage. You will have some pork showing through- the bacon doesn't cover every bit of the pork.
  4. When you get to the skinny end of the tenderloin, fold it over so that end is roughly the same thickness as the thicker end. Secure this with the bacon and then a toothpick.
  5. Heat a medium sized heavy skillet, preferably cast iron, over medium high to high heat. Sear pork/bacon roll on each side, flipping every 3-4 minutes. You want a good sear on all sides. This is when your bacon will really get a change to crisp up.
  6. While the pork is searing, make the bbq sauce by combining ketchup, maple syrup, mustard, aminos, fish sauce, garlic powder and smoked paprika in a small bowl and mix well.
  7. Once you have seared all sides of your pork, slather the bbq over the top and place the skillet in the oven. Bake your pork until the internal temperature reaches 140 degrees. (see notes)
  8. Remove from oven and allow to rest 5-10 minutes. The pork will continue to cook and will reach the desired temperature of 145 degrees.
  9. Slice diagonally and serve. Remove the toothpicks first!
Recipe Notes

See my resources page for recommended brands and special tools, such as the thermometer.

To make this recipe autoimmune protocol friendly, replace the ketchup with Nomato Sauce.

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