Wow everyone tonight with this easier-than-you-might-think Sausage Stuffed Pork Tenderloin! Full of flavor and deceptively easy, this stuffed pork tenderloin recipe is always a hit at the dinner table.
Pork Tenderloin is a Blank Canvas
I love pork tenderloin – I love cooking with it, I love eating it. And, it truly is a blank canvas.
Pork tenderloin can be cut into medallions, stuffed, grilled, roasted, stir-fried, and everything in between.
And, because it has a lovely mild flavor, you can dress it up however you like!
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How To Make This Stuffed Pork Tenderloin Recipe
This recipe is made in 3 easy steps:
- Prepare the pork tenderloin.
- Prepare the sausage filling.
Simple, right? You bet! Want a video walkthrough? Check out the Sausage Stuffed Pork Tenderloin web story.
To prepare the pork you need to remove the silver skin. That’s the white/silvery bit here:
Next, prepare the sausage filling. You can use bulk pork sausage or slit the casings with a sharp knife and remove the sausage from the casing.
Stuff the pork tenderloin. Cut open the pork tenderloin like a book, stuff it, tie it, season it and bake it. That’s it!
Ingredients to Make Sausage Stuffed Pork Tenderloin
- Pork tenderloin – a piece about 1.5 – 2 pounds is perfect for four hearty servings
- 1/2 pound sausage – I used a spicy sausage to give this dish lots of flavor, but you can use your favorite sausage
- Italian seasoning – watch and make sure it is sugar free!
- Garlic powder
- Dehydrated onion flakes
Special Kitchen Tools to Make this Keto Pork Tenderloin Recipe
- You’ll need a sheet pan (sheet pans have raised sides to keep the juices from running off)
- and a digital thermometer. Nobody wants to eat raw pork.
- Cooking twine – you’re going to need to tie the pork back up so the filling doesn’t fall out. Make sure you’ve got good cooking twine on hand.
A Note On Cooking keto Pork Tenderloin
Pork tenderloin has very, very little fat on it, but it can still take a while to cook. And, when stuffed with sausage, it’ll take a wee bit longer to cook.
Use a meat thermometer to ensure your Sausage Stuffed Pork Tenderloin is cooked, but not overcooked. You want to look for 165-F in the sausage filling.
If you start with room temperature sausage, you can shave a few minutes off the cooking time.
Chef Jenn’s Tips For Making This Keto Pork Recipe
- Use a good quality, fatty sausage in this recipe, but watch out for starchy fillers.
- Change up the sausage! Spicy Italian sausage will give this dish a bit of a kick, but any sausage is fine. Try some of those flavored sausage, or go with a sausage made from game.
- If you don’t have Italian seasoning, mix 1/4 tsp of each of the following: dried oregano, dried basil, dried rosemary, and dried parsley together. Use that.
- Make sure you tie the pork in 6-8 places to the stuffing stays put. Use good cooking twine.
- Be sure to season your pork tenderloin; it needs salt! Season the outside of it liberally.
- Don’t overcook pork tenderloin. The sausage will help keep it moist, but don’t cook the sausage filling beyond 165-F.
What To Serve With This Sausage Stuffed Pork Tenderloin Recipe
Is Keto Pork Tenderloin Freezer Friendly?
Yes! You can freeze this dish. Simple chill it and wrap the portions tightly in plastic wrap and then pop them into a freezer-friendly zipper-top bag.
Freeze for up to 3 months.
Simply thaw and warm in the oven or microwave to enjoy.
Yes! It’s a great source of protein and it’s a good keto choice.
At 350-F, it’ll take about 30 minutes, depending on the size. Stuffed, it can take closer to an hour.
Don’t overcook it, is the simple answer. I like cooking it at 350-F, a more gentle heat, and I only cook it to 150-F, because I like it a wee bit pink in the middle. Stuffed pork tenderloin should be cooked to 165-F.
Like This Stufed Pork Tenderloin Recipe? Also Try:
Step By Step Process to Make This Keto Pork Recipe
Sausage Stuffed Pork Tenderloin
- Trim the silver skin from the pork tenderloin and butterfly it, without cutting all the way through.
- Remove the sausage meat from the casings and mix it with 1 tsp of Italian seasoning, 1/4 tsp of garlic powder, and 1 tsp of dehydrated onion flakes.
- Fill the butterflied pork tenderloin with the sausage meat, laying it in a long line down the length of the tenderloin.
- Pull the sides of the pork tenderloin up to cover most of the sausage filling. Tie it in 6-8 places with cooking twine.
- Season the pork tenderloin with salt and pepper and remaining Italian seasoning.
- Bake at 350-F for about 45 minutes, or until the filling reaches 165-F. Use a digital meat thermometer!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
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!