Bacon Wrapped Pork Tenderloin Roast with Mint Pea Puree

In pursuit of fewer carbs, but still craving them, I tried to get them from the peas, which are a high carb veggie.

This recipe is wheat free, dairy free, and contains no nitrates.


Preheat oven to 450F.

1 pork tenderloin roast.
10 to 12 oz. Applewood smoked bacon without preservatives.
1 16 oz. bag frozen peas
1 tsp Himalayan pink sea salt, ground fine
2 Tablespoons butter
1/2 cup coconut milk
4 springs fresh mint

Wrap the pork tenderloin roast VERY thoroughly from one end to the other in bacon.
Place on a rack in a roasting pan, and bake for 15 minutes at 450F, then reduce oven heat to 400F. (Bacon begins to smoke if heat is not reduced).


Fill a 2 quart saucepan with the frozen peas, and add water till the water covers the peas. Add salt to the water if desired. Boil the peas in salted water for at least 15 minutes. Drain.

In a Magic Bullet or blender, place 4 or more springs of fresh mint, cooked peas, butter, coconut milk and Himalayan Pink sea salt. Blend until completely pureed.

Place the pea puree on your plate after the pork roast has rested untouched for 10 minutes.

Top the pea puree with slices of bacon wrapped pork. Enjoy!

Serves 4