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sliced sausage stuffed pork tenderloin on a cutting board
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5 from 4 votes

Sausage Stuffed Pork Tenderloin

You'll look like a professional chef when you put this recipe on the table - just don't tell anyone that it was really quite easy to make!
Prep Time10 mins
Cook Time48 mins
Course: Main Course
Cuisine: American
Keyword: easy dinner, pork, pork roast, sausage, stuffed pork, tenderloin
Servings: 4 servings
Calories: 388kcal
Author: Chef Jenn



  • 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!


Serving: 0.25of the whole | Calories: 388kcal | Carbohydrates: 3g | Protein: 44g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 151mg | Sodium: 741mg | Potassium: 861mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg | Net Carbohydrates: 2g