Dairy Free / Diet Specific / Gluten Free / Paleo / Pork / Recipes / Whole30

Bacon Wrapped Pork Tenderloin


check out the cookbook giveaway at the bottom of this post!  the giveaway is open until Saturday and i’ll be giving away two copies of Eating in the Middle!


Have you met Andie?  she’s the author behind the wildly popular blog Can You Stay for Dinner?, the amazingly authentic memoir It was me all along, and now one of my favorite cookbooks Eating in the Middle.  When Andie writes, people want to listen – or at least I do.  She has a way of being so elegant and purposeful, while still making you feel like you’re sitting in a coffee shop just chatting away.

She and Jessica from How Sweet Eats are the main reasons I started blogging, I like to call them my spirit bloggers.  which is exactly what I told her when I nervously emailed her last week asking if I could feature a recipe from her cookbook and host a giveaway.


I’d never done something like that before, asking if I could republish someone elses work, I always either make up my own recipes or adapt and credit.  so asking to do a full on feature was a big deal for me and I anxiously awaited her response, with crossed fingers hoping she wouldn’t completely shut me down.

half of me thought she wouldn’t respond at all.

BPT Collage

I can’t pin point exactly why I was worried, I just was.  but a day later, after a terrible day at work, I came home to an email from Andie.

And guess what? it felt EXACTLY as if we were sitting in a coffee shop sipping lattes and chatting about our lives (we’ve both lived in New England, Seattle, and NYC && we both studied abroad in Italy/realized a love of running in our early twenties… she’s basically my idol and clearly i’m copying everything she does).  and do you know what she did?  she THANKED me.  she actually told ME she would be grateful if I shared a recipe with my readers.  I don’t know if she really knows how amazing that was, or how much I appreciated her kind words.  She was so sweet and unbelievable and even though I stated in my email that I would pay for the giveaway myself, she offered to send a book out to the winner after I selected one.


of course i told her that was totally unnecessary and that I didn’t expect her to.  it still felt like Christmas and my birthday and I’m definitely reading too much into it but I absolutely adore her for making me (a small, not famous or widely known blogger) feel like one of the big shots.

I’m still filled with gratitude and warmth over the exchange, and that’s where I’m at, wildly appreciative over a simple act of kindness.  And because she’s so sweet and welcoming, I’ve decided to giveaway copies of her book to two lucky readers.

I mentioned to Andie that I was eyeing this bacon wrapped pork tenderloin… because DUH. and she said it was a great choice (one of her favorites!)


it appealed to me because it was… whole30!  as long as you use whole30 compliant bacon, you’re in the clear.  how sweet is that?? (pun intended – get it? because you can’t have sugar on the whole30…)

Andie makes it with an apple ginger compote (I know… I’m dying too).  I just adapted that a TEENSY bit to make it whole30 compliant (the original contains brown sugar).


I found that using applesauce and a little bit of water was just the trick to getting a slightly carmel-y glaze.

but we should probably talk about what a FLAVOR BOMB this was… I can’t even.

apple ginger is a personal favorite flavor combo of mine (ummm I blame apple ginger angry orchards for the reason my waistline hasn’t changed despite running four times a week for the last three months… sigh).  and it does NOT disappoint.  I promise.

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so that leaves us right smack dab in the middle of indulgent, flavorful, and wholesome… how fitting is that?  given the cover of her cookbook.

we had this for dinner on a weeknight and I’ve got to tell you, it was SO SIMPLE.  I wish I had a shorter tenderloin (as you can see it curved a little bit in my skillet) but I really expected the process to take longer.  I probably needed 10-15 minutes to prep and then 30 minutes to actually cook the dinner.


I knew Frankie was going to love this.  pork on pork is always a winner.  plus, he actually really enjoys when I make whole30 foods (winning!).  he took one bite and looked at me with this evil grin he gets when he REALLY likes something and I knew I’d be making this again… a lot.  which I’m okay with because have I mentioned that it was DELISH, QUICK, AND EASY?

don’t be intimidated by “tying” up the pork tenderloin, I think its the hardest part of this whole shebang.  I found a quick video on youtube and ultimately decided to wing it.  just do your best and be gentle when you’re turning the pork in the skillet so the bacon doesn’t fall off.  you’ll be fine!


I served it with broccoli on the side, but Andie recommends smashed potatoes from her cookbook (which look amazing)!  I also think it would go great with my whole30 mashed potatoes.  or or or whole30 bacon wrapped asparagus!  (because the recipe only uses four slices and you’ll have some leftover)  orrrrr to get a little charred flavor serve it with whole30 roasted cauliflower soup!  NOM.

okay kids.  the rafflecopter giveaway is set up at the bottom of the post!  I’ll choose a winner on Saturday.  all you have to do to enter is enter a comment on this post.  don’t forget to unlock the bonus entries (you can get multiple chances to win by sharing the giveaway with friends or following my other social media profiles)!

bpt-10 graphic with border

Bacon Wrapped Pork Tenderloin
Serves: 4 people
for the pork
  • 1 (1½ pound) pork tenderloin
  • 1 teaspoon garlic powder
  • ¼ teaspoon pink himalayan sea salt
  • ¼ teaspoon freshly ground black pepper
  • 12 fresh sage leaves
  • 4 slices bacon (sugar-free and whole30 compliant)
  • 2 teaspoons extra-virgin olive oil
for the compote
  • 1 large sweet red apple
  • 1 tablespoons finely chopped fresh ginger
  • ¼ cup tablespoons applesauce (whole30 compliant)
  • ⅛ cup warm water
  • ¾ teaspoon ground cinnamon
  • pinch of ground nutmeg
for the pork
  1. Preheat the oven to 375 degrees.
  2. Season the top and sides of the tenderloin with the garlic powder, salt, and pepper. Arrange the sage leaves over the top and along the sides, pressing them gently into the tenderloin so that they stick. Wrap the bacon slices evenly around the tenderloin, using kitchen twine to hold the bacon in place.
  3. In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the tenderloin and cook, turning frequently, until the bacon is just crisp on all sides, about 8 minutes. Transfer to a roasting pan.
  4. Roast until the bacon is crispy and browned and an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees, approximately 15-20 minutes. Transfer the pork to a cutting board and let it rest for 10 minutes before carving into ½ inch-thick slices.
  5. Divide the slices among 4 plates and top with the compote.
for the compote
  1. In a small saucepan set over medium heat, combine the apples, ginger, applesauce, water, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, and cook until the apples are tender 10-12 minutes. turn off the heat and let stand for 10 minutes to allow the juices to thicken.
  2. The compote will keep in an airtight container in the refrigerator for a week!

i served the tenderloin alongside some steamed broccoli, but it could also go insanely well with a few of my favorite whole30 sides: roasted cauliflower, bacon wrapped green beans, or asparagus bacon bundles! (just make sure to use a whole30 compliant oil!) Also, Andie suggests a killer side in her cookbook for garlic smashed potatoes... if i were you i'd buy the cookbook and check it out!


and if you’re intrigued about the whole30 and want to know more about my experience/recipes, check them out here!

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15 comments on “Bacon Wrapped Pork Tenderloin”

  1. Hi! This is the impossible question, Ashley lol! Is it weird if I say my favorite food is oatmeal? It is just SO versatile. Lately I have been seeing recipes for savory oatmeal and my mind is racing with all of the possibilities. Thanks for the opportunity! xo

  2. gah! i love andie. and jessica. and the whole 30. and running. and you! im planning on starting my third real whole 30 May 1 (whole 5s seem to be my jam… every week), so this recipe will be added to my dinner menu!

  3. Hey girl hey! Loving this blog and loving this pork tenderloin business and loving the fact that I will somehow convince you to make this for me in the near future. Love you and rock on! XOXO Britt

  4. I finally figured it out ! You are the definition of Wonder Woman. Thank you for inspiring me to do so much :) cooking alone is something I struggle with so I gladly accept all the help I can get ! lol <3

  5. Oh.MY.GOSH. This is not only stunningly kind (trying to make me tear up?!), but it’s gooorgeouusss! Wow your photos are just out of this world, Ashley!!

    I know I said it already, and you said it already, but we’ll just have to fight over it: I am so thankful you shared it! You’re a generous soul <3

    Keep up this beautiful blog, girl!!! It's for you!
    xoxo Andie

  6. I’m glad our close personal relationship also entitles me to GIVEAWAYS! So not only do I love you dearly, but I may also win free stuff. Life has just improved IMMEASURABLY. Tell Frank that the pikeplacethief better lay off dem cookbooks.

  7. Hi Ashlee! Your recipes look amazing and I can’t wait to try them! Good luck tomorrow with the race and hi to your Mom!

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