Makes 5 total servings, each being 334 Calories, 16g Fats, 0.2g Net Carbs, and 43.2g Protein.

The Preparation

2 2 lb. Pork Tenderloins
10 Slices Bacon
2 Tbsp. Dijon Mustard
2 Tbsp. Torani Sugar Free Maple Syrup
1 Tbsp. Soy Sauce
1 tsp. Minced Garlic
1 tsp. Liquid Smoke
1 tsp. Dried Rosemary
1/4 tsp. Black Pepper
1/4 tsp. Cayenne
1/4 tsp. Dried Sage
The Execution

Mix together all of the wet ingredients to make the marinade.
Pat the pork tenderloins dry and add them to a ziploc bag.
Pour marinade into bag and rub onto the tenderloins. Put this in the fridge for 3-5 hours.
Preheat oven to 350F.
Put pork tenderloins on a foiled baking sheet, and wrap in bacon. About 5 slices per tenderloin.
Bake for 1 hour, then broil the bacon for 5-10 minutes.
Cover the tenderloins with foil for 10-15 minutes to rest. Cut and serve.

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