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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.
Hands-on Overall
Serving size 2 slices
Nutritional values (per 2 slices)
Net carbs1.2 grams
Protein29.3 grams
Fat53.8 grams
Calories619 kcal
Calories from carbs 1%, protein 19%, fat 80%
Total carbs3.1 gramsFiber1.9 gramsSugars0.6 gramsSaturated fat19.5 gramsSodium837 mg(36% RDA)Magnesium58 mg(14% RDA)Potassium574 mg(29% EMR)
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
- 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.
- Remove the sausage casing and place the sausage meat in the pan with onion and garlic. Break into smaller pieces with a spatula.
- 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).
- 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.
- 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.
- Repeat until you create a bacon net.
- Put the pounded tenderloin over the bacon net and place the sausage stuffing in the middle so you can tightly roll it up lengthwise.
- 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.
- Place the tenderloin on a rack or baking sheet seam side down.
- 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.
- Remove the tenderloin from the oven and let it rest for 10-15 minutes before slicing and serving. Remove the toothpicks.
- 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.
Bacon Wrapped Sausage Stuffed Pork Tenderloin
Step by Step
Ingredients
- 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
- 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.
- Remove the sausage casing and place the sausage meat in the pan with onion and garlic. Break into smaller pieces with a spatula.
- 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).
- 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.
- 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.
- Repeat until you create a bacon net.
- Put the pounded tenderloin over the bacon net and place the sausage stuffing in the middle so you can tightly roll it up lengthwise.
- 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.
- Place the tenderloin on a rack or baking sheet seam side down.
- 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.
- Remove the tenderloin from the oven and let it rest for 10-15 minutes before slicing and serving. Remove the toothpicks.
- 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)
Calories619kcal
Net Carbs1.2g
Carbohydrates3.1g
Protein29.3g
Fat53.8g
Saturated Fat19.5g
Fiber1.9g
Sugar0.6g
Sodium837mg
Magnesium58mg
Potassium574mg
Detailed nutritional breakdown (per 2 slices)
| Total per 2 slices |
| 1.2 g | 29.3 g | 53.8 g | 619 kcal |
| Pork loin, raw, 1/2" fat and lean |
| 0 g | 13.8 g | 19 g | 230 kcal |
| Ghee |
| 0 g | 0 g | 2.5 g | 23 kcal |
| Onion, red, fresh |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Sausage meat, Italian, raw |
| 0.4 g | 9.5 g | 20.9 g | 231 kcal |
| Spices, sage, ground |
| 0 g | 0 g | 0 g | 0 kcal |
| Flaxmeal (flax meal), ground flaxseed |
| 0.1 g | 1.1 g | 2.6 g | 33 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Bacon, streaky (high fat content), organic |
| 0 g | 4.8 g | 8.8 g | 98 kcal |
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