Keto Sausage Stuffed Pork Tenderloin (Easier Than It Looks)

Pork tenderloin is a genuine blank canvas, medallions, stuffed, grilled, roasted, stir-fried, it takes to almost anything. Keto sausage stuffed pork tenderloin is deceptively easy, and it always looks like more effort went into it than actually did.

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This comes together in three simple steps, prepare the pork, prepare the sausage filling, and bake. Trim the silver skin first, that white, silvery bit is chewy once cooked.

Chef Jenn’s Take on Sausage Stuffed Pork Tenderloin

Butterfly the tenderloin without cutting all the way through, and season the outside liberally with salt once it is stuffed, not just the filling. This needs real seasoning on the outside too, not just inside.

Tie the pork in 6 to 8 places with cooking twine so the filling actually stays put while it bakes. Use a meat thermometer and look for 165 degrees specifically in the sausage filling. I personally cook a plain, unstuffed pork tenderloin to only about 150 degrees for a bit of pink in the middle, but a stuffed one needs to reach the full 165 degrees, since it contains ground sausage. Starting with room temperature sausage shaves a few minutes off the total cook time too.

Use a good quality, fatty sausage here, and watch for starchy fillers on the label. Spicy Italian sausage gives this a bit of a kick, but really any favorite sausage works, just double check your Italian seasoning is sugar-free while you are at it. If you do not have Italian seasoning on hand, mix a quarter teaspoon each of dried oregano, basil, rosemary, and parsley instead.

What You’ll Love About Sausage Stuffed Pork Tenderloin

• Genuinely flexible on sausage, use whatever variety you like.
• Deceptively easy, but looks like real effort went into it.
• Comes together in three simple steps, nothing complicated.

Ingredients

• Pork tenderloin – About 1.5 to 2 pounds, silver skin trimmed off.
• Sausage – Bulk sausage, or remove from casings. A good quality, fatty sausage works best.
• Italian seasoning – Check the label for hidden sugar.
• Garlic powder – Fresh minced garlic works too, in a smaller amount.
• Dehydrated onion flakes – Onion powder works as a substitute in a smaller amount.
• Salt and pepper – Season the outside liberally, it needs it.

How to Make Sausage Stuffed Pork Tenderloin

Scroll down for the full recipe card with exact measurements and printable instructions.

Trim the silver skin from the pork tenderloin and butterfly it, without cutting all the way through.

Remove the sausage from the casing if needed, and mix it with the garlic powder and onion flakes, plus 1 teaspoon of the Italian seasoning.

Fill the butterflied pork tenderloin with the sausage mixture, laying it down the length of the tenderloin.

Pull the sides of the pork up to cover most of the filling, and tie it in 6 to 8 places with cooking twine.

Season the outside liberally with salt, pepper, and the remaining Italian seasoning.

Bake at 350°F for about 45 minutes, or until the filling reaches 165°F.

Make It A Meal

For more pork dinners in the rotation, Al Pastor Pork Carnitas and Bacon-Wrapped Pork Tenderloin are both worth adding. Round out the plate with Broccoli with Garlic & Parmesan, or serve alongside Sausage Parmigiana for an Italian-leaning meal.

Storage

Chill fully, then wrap portions tightly in plastic wrap and place in a freezer-friendly zipper-top bag. Freeze for up to 3 months. Thaw and reheat in the oven or microwave.

Frequently Asked Questions

Looking for even more delish recipes? Check out this collection of soups and chowders, or go for a family-pleasing meal with lots of cheese. Keto breakfast recipes can be tasty too, especially when you use your Dash to make delish egg bites! These keto sausage balls are also delish!