Whole 30 Bacon Wrapped Pork Tenderloin
I just finished off Week 2 of the Whole 30, with this amazing pork tenderloin from Butcherbox. I know, I keep mentioning Butcherbox and I pray that you're not getting annoyed. But my gosh, it's just that good. My mom, who is not a huge fan of meat, kept saying how tender it was. So now she is hopping on the Butcherbox bandwagon. For this recipe being Whole 30, it’s pretty darn tasty. Thank goodness I get to eat the leftovers tonight. The bacon gets super crispy and delicious. I ended up having some sauce leftover, so halfway through I rotated the roast, basted it with the leftover sauce and served it on top of some cauliflower grits. The grits are sooooooo easy and took literally less than 10 minutes. You should definitely give this one a try!
Prep Time: 10 minutes Cook Time: 75 minutes Servings 6 Ingredients: 2 - 2.5 lb Butcherbox pork tenderloin (obviously cook time will vary based on the size of your tenderloin) 2/3 cup pitted dates softened with 4 T. water 1/2 cup coconut aminos 4 Tbsp brown mustard 1/2 tsp smoked paprika 1/2 tsp onion powder 1/4 tsp black pepper sea salt to sprinkle on meat 10 slices Butcherbox bacon Directions: Lightly sprinkle tenderloin with salt all over and set in a roasting pan. 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 strips of bacon over the top of the pork to cover (tuck gently underneath if there's extra), then pour remaining sauce over the top and brush to evenly coat. Roast in the preheated oven for 1 hour & 15 minutes or until internal temperature reaches 155 degrees. . Allow the meat to rest 5-10 minutes, then slice and serve over some cauliflower grits. Cauliflower Grits: Cooking time: 6 min. Serves 4 Ingredients: 2 bags (12 oz ea.) riced cauliflower 1/4c. butter 1 clove minced garlic 1/2 tsp. salt 1/2 tsp. pepper 1/2 c. almond milk Directions: Place the cauliflower in a microwave safe bowl, cover and cook on high for 6 min. Let stand 1 min. Add the butter, garlic, salt, pepper, and milk. Using an immersion blender, blend until fairly smooth. I ended up adding about another 1/4 c. of milk. Cover and keep warm.