Bacon Wrapped Sausage Stuffed Pork Tenderloin

This one is for meat lovers. Delicious pork tenderloin filled with juicy sausage meat and wrapped in crispy bacon!

My keto & paleo version is based on Bam's Kitchen recipe.

I used flax meal as a grain-free alternative to breadcrumbs. Due to it's egg-like binding properties, flax meal holds the filling together and the sausage meat doesn't crumble when sliced.

I used pork tenderloin which is also known as pork fillet in the UK as opposed to pork loin which is much bigger. Although even pork loin would work for stuffing, it is not the same meat cut and you'd need to adjust the amount of sausage stuffing and will need more bacon slices used for wrapping.

Step-by-step

1. Prepare the sausage filling. Finely dice the onion and garlic. Place on a pan greased with ghee and cook over a medium-high heat for a few minutes, until fragrant.

   

2. Remove the sausage casing and place the sausage meat in the pan with onion and garlic. Break into smaller pieces with a spatula.

   

3. Cook until the meat is browned from all sides. This will take just 6-8 minutes. Then, use a slotted spoon and transfer the meat in large mixing bowl. Add the sage and flaxmeal and season with salt and pepper to taste. Set aside and preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).

   

4. Prepare the tenderloin. Cut the tenderloin lengthwise almost all the way through leaving out about ¹/₂ inch (1 cm) so you can then open the tenderloin like a book. Cover the tenderloin with a piece of cling film and evenly pound the meat with a meat tenderiser/ mallet until about ¹/₂ inch (1 cm) thin. When done, set aside.

   

5. Prepare the "bacon net". Lay 7 thin stripes of bacon on a chopping board. Then lay the remaining half of the bacon strips over in an alternating order.

   

6. Repeat until you create a bacon net.

   

7. Put the pounded tenderloin over the bacon net and place the sausage stuffing in the middle so you can tightly roll it up lengthwise.

   

8. Move the rolled tenderloin to the edge of the bacon net and roll it to wrap it round the tenderloin (be careful not to spill the filling). Secure the edges of the tenderloin with two toothpicks on each side so the sausage stuffing stays inside.

   

9. Place the tenderloin on a rack or baking sheet seam side down.

   

10. Bake for 35-45 minutes or until your meat thermometer reads 63-68 °C/ 145-155 °F depending on how well done you like it to be. If the bacon is not crisped up enough, place under a broiler for a few minutes.

    

11. Remove the tenderloin from the oven and let it rest for 10-15 minutes before slicing and serving. Remove the toothpicks.

12. Serve with Ultimate Keto Gravy or Keto Cheese Sauce, crispy greens or Keto Cauli-Mash. Leftovers can be stored in the fridge for up to 4 days.

    

Recipe

Bacon Wrapped Sausage Stuffed Pork Tenderloin

★★★★★4.6 (78 ratings)

This is the ultimate meat and bacon lover's recipe! Low-carb pork tenderloin stuffed with juicy grain-free ...

Hands on

15m

Overall

1h

Servings

6

1.2 g

Net carbs

29.3 g

Protein

53.8 g

Fat

619

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 servings

• 1 pork tenderloin (500 g/ 1.1 lb)
• 1 tbsp ghee or lard (15 ml)
• 1 small red or white onion (60 g/ 2.1 oz)
• 2 cloves garlic
• 400 g gluten-free sausage meat (14.1 oz)
• 1 tsp dried sage or thyme
• ¹/₄ cup flax meal (40 g/ 1.4 oz)
• 14 thin slices bacon or 7 regular slices cut lengthwise (210 g/ 7.4 oz)
• sea salt and pepper, to taste

Instructions

1. Prepare the sausage filling. Finely dice the onion and garlic. Place on a pan greased with ghee and cook over a medium-high heat for a few minutes, until fragrant.

2. Remove the sausage casing and place the sausage meat in the pan with onion and garlic. Break into smaller pieces with a spatula.

3. Cook until the meat is browned from all sides. This will take just 6-8 minutes. Then, use a slotted spoon and transfer the meat in large mixing bowl. Add the sage and flaxmeal and season with salt and pepper to taste. Set aside and preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).

4. Prepare the tenderloin. Cut the tenderloin lengthwise almost all the way through leaving out about ¹/₂ inch (1 cm) so you can then open the tenderloin like a book. Cover the tenderloin with a piece of cling film and evenly pound the meat with a meat tenderiser/ mallet until about ¹/₂ inch (1 cm) thin. When done, set aside.

5. Prepare the "bacon net". Lay 7 thin stripes of bacon on a chopping board. Then lay the remaining half of the bacon strips over in an alternating order.

6. Repeat until you create a bacon net.

7. Put the pounded tenderloin over the bacon net and place the sausage stuffing in the middle so you can tightly roll it up lengthwise.

8. Move the rolled tenderloin to the edge of the bacon net and roll it to wrap it round the tenderloin (be careful not to spill the filling). Secure the edges of the tenderloin with two toothpicks on each side so the sausage stuffing stays inside.

9. Place the tenderloin on a rack or baking sheet seam side down.

10. Bake for 35-45 minutes or until your meat thermometer reads 63-68 °C/ 145-155 °F depending on how well done you like it to be. If the bacon is not crisped up enough, place under a broiler for a few minutes.

11. Remove the tenderloin from the oven and let it rest for 10-15 minutes before slicing and serving. Remove the toothpicks.

12. Serve with Ultimate Keto Gravy or Keto Cheese Sauce, crispy greens or Keto Cauli-Mash. Leftovers can be stored in the fridge for up to 4 days.

Nutrition per serving, 2 slices

Carbs 1%Protein 19%Fat 80% of calories

Net carbs

1.2 g

Total carbs

3.1 g

Fiber

1.9 g

Sugars

0.6 g

Protein

29.3 g

Fat

53.8 g

Saturated fat

19.5 g

Calories

619 kcal

Sodium

837 mg · 36.4% RDA

Magnesium

58 mg · 14.5% RDA

Potassium

574 mg · 28.7% EMR

Nutrition by ingredient

Per 2 slices	Net carbs	Protein	Fat	kcal
Pork loin, raw, 1/2" fat and lean	0 g	13.8 g	19 g	230
Ghee	0 g	0 g	2.5 g	23
Onion, red, fresh	0.7 g	0.1 g	0 g	4
Sausage meat, Italian, raw	0.4 g	9.5 g	20.9 g	231
Spices, sage, ground	0 g	0 g	0 g	0
Flaxmeal (flax meal), ground flaxseed	0.1 g	1.1 g	2.6 g	33
Bacon, streaky (high fat content), organic	0 g	4.8 g	8.8 g	98
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	1.2 g	29.3 g	53.8 g	619

Serving size 2 slices

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free