Bacon Wrapped Pork Loin

ketoresource.org

DBuckley

Keto

subheading: FOR THE RUB: 1 teaspoon salt:

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon dried sage

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

¼ teaspoon cumin

⅛ teaspoon cinnamon

⅛ teaspoon nutmeg

⅛ teaspoon cloves

subheading: FOR THE LOIN: 2 pounds pork tenderloin:

2 tablespoons olive oil

8 to 12 bacon slices

subheading: Tips:

INGREDIENT TIP: The amount of bacon you'll need depends on the length and overall size of the pork tenderloin. There should be enough bacon to go from tip to tip of the tenderloin. COOKING TIP: While the USDA recommends cooking pork to a minimum of 145°F, meat continues to cook after it is removed from the heat. For a juicer, more tender pork loin, allow the meat to cook the additional 10°F while it is resting. If the meat does not reach 145°F after resting, return it to the heat. INGREDIENT TIP: The amount of bacon you'll need depends on the length and overall size of the pork tenderloin. There should be enough bacon to go from tip to tip of the tenderloin. COOKING TIP: While the USDA recommends cooking pork to a minimum of 145°F, meat continues to cook after it is removed from the heat. For a juicer, more tender pork loin, allow the meat to cook the additional 10°F while it is resting. If the meat does not reach 145°F after resting, return it to the heat.

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