- 1 - 1.25 lb. pork tenderloin
- 4-6 slices nitrate free/uncured bacon or turkey bacon (no sugar added)
- 1/4 cup pitted dates (~4) - soaked in water for 20 minutes
- 3 tbsp coconut aminos
- 3 tbsp spicy brown mustard or dijon
- 2 tbsp water
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- pinch of pepper
- small mixing bowl
- roasting pan or large cast iron skillet
- food processor or high speed blender
- spoon or spatula
- Preheat your oven to 400 degrees.
- Rinse and pat dry tenderloin. Set in the roasting pan or skillet and set aside.
- In your food processor, add the softened dates and water and process on high until a paste forms. Add the coconut aminos, mustard, onion powder, smoked paprika black pepper and pulse until combined.
- Pour half of the sauce over the meat and smooth out with a spoon or spatula. Lay the bacon strips 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 for 35-40 minutes or until internal temperature reaches 155 degrees. For crispy bacon, broil on high for 3-5 minutes. Allow the meat to rest 5-10 minutes, then slice and serve with leafy greens or cauliflower mash!
Rest day: serve with a side of leafy greens or broccoli.
Training day: serve with cauliflower mash or sweet potatoes.
~235 calories per serving
(1 palm protein, 1/4 fist carbs, 1 thumb fat)
Calories may vary depending on brands of ingredients and substitutions.