Bacon Wrapped Sausage Stuffed Pork Tenderloin

Please note corrected cooking and temperature instructions

Bacon Wrapped Sausage Stuffed Pork Tenderloin

Servings: 4-6

Prep time: 45 minutes


  • 3/4-1 1/2 pounds / Bacon Wrapped Sausage Stuffed Pork Tenderloin depends on how hungry your crew is
  • 1 Tbsp / olive oil
  • 1/2 small onion chopped
  • 2 cloves / garlic minced
  • 1 tsp / caraway seeds dried and ground with mortar and pestle (optional)
  • 12 oz / Italian sausage bulk or removed from the casing. You may want to add some crushed fennel to the sausage
  • 1 tsp / dried thyme or 1 tablespoon fresh minced
  • 3/4 cup / panko breadcrumbs
  • 6-8 slices / bacon or enough slices to wrap the entire pork tenderloin
  • salt and pepper to taste


  1. Preheat your grill with a medium fire
  2. Cut pork tenderloin lengthwise book style, in half but not all the way through.
  3. Place the tenderloin in a large resealable plastic bag and pound the pork tenderloin evenly until about ¼ inch thick.
  4. In a medium frying pan place a little olive oil, onion, garlic and ground caraway and fry until aromatic. Add Italian sausage removed from casing and cook until browned.
  5. Add the panko breadcrumbs to the Italian sausage mixture and cook until slightly toasted. Add thyme. Remove from heat and allow to cool. (If you like spicy add a 1/2 teaspoon of crushed red peppers or use spicy Italian sausage)
  6. Place the sausage mixture on top of the fillet of pork tenderloin and leave about 1 inch around all sides.
  7. Tightly wrap the pork tenderloin into a roll.
  8. Start at one side and wrap bacon around the stuffed pork tenderloin. Overlap and use the bacon to secure the pork tenderloin from coming apart. Use about 6- 8 pieces of bacon to cover. It depends on the size of your pork tenderloin. Add lots of fresh cracked pepper to top of bacon.
  9. If by any chance you have a remote meat thermometer now is the moment to use it. Insert the probe long ways into the tenderloin and set the temp for 135. If you have an instant read thermometer keep it handy and check on the tenderloin after about 15 minutes looking for that same 135 degrees.
  10. On low to medium grill cook the tenderloin for about 15-20 minutes or until internal thermometer reads 135 degrees. Remove from the grill and cover with foil and let the meat rest under foil for about 5-7 minutes while roast comes up to the finish temperature of 145 degrees before carving slices
  11. Serve the pork tenderloin with my Potato Gratin with Parmesan Cheese and Mushrooms. Enjoy!