Bacon Wrapped Sausage Stuffed Pork Tenderloins… Wow, this is a meat lovers dream come true. A lean pork tenderloin stuffed with spicy italian pork sausages and herbs, wrapped in pieces of crispy bacon and a spicy pepper crust. In local China news, pork prices are the highest they have ever been. In August, pork prices rose 45.5 per cent from a year earlier, contributing 1.27 percentage points to the annual inflation of 6.2 per cent, according to official data. Did my most recent purchase for the items of this dish send the economy overboard? Did it drive the purchase price this high? I told you this dish was a carnivores lovers dream come true. (Just as an FYI I purchased my imported pork from Australia and USA -so I can’t take all the credit)
Pork, stuffed with pork and wrapped in pork bacon. My body and brain are having quarrels over the moral dilemma of actually serving this dish, as it is almost sinful. However, my teenagers are not real fond of the “other white meat”, so I was on a mission to help my boys say “yes” to pork. I think my mission was successful as there was not a scrap left on the serving platter. (A promise to all of my vegetarian viewers, there will be some vegetarian dishes coming your way this upcoming week)
Bacon Wrapped Sausage Stuffed Pork Tenderloin (serves 4 adults or 2 hungry teenagers)
- 3/4 to 1 1/4 pound pork tenderloin
- 1 teaspoon olive oil
- 12 ounce of italian pork sausage removed from casing
- 2 cloves garlic chopped
- 1/2 small onion chopped
- 1 teaspoons dry caraway seeds- ground with mortar and pestle
- 1 egg
- 3/4 cups panko bread crumbs
- salt and pepper to taste
- 2 green onions diced
- 6-8 slices of bacon
Step 1: Take an extra dose of your lipitor (cholesterol reducing medications- just kidding) and Preheat grill
Step 2: Cut pork tenderloin in half but not all the the way through length wise and fillet open.
Step 4: In a medium frying pan place a little olive oil, garlic and onion and ground caraway and fry until aromatic. Add italian sausage removed from casing and cook until browned. (If you like spicy add a 1/2 teaspoon of crushed red peppers)
Step 5: Remove sausage mixture from heat and add panco bread crumbs and beaten egg and mix together.
Step 6: Place the sausge mixture on top of the fillet of pork tenderloin and leave about 1 inch around all sides.
Step 7: Place the chopped spring onions on top of sausage mixture on the pork tenderloin. (If you kids actually ate spinach, this would be a nice addition here as well)
Step 9: Start at one side and wrap bacon around the pork tenderloin that is stuffed with sausage. 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.
Step 10: On low medium grill cook Bacon wrapped sausage stuffed pork tenderloin for about 20-30 minutes or until internal thermometer reads 155- 160 and then let the meat rest under foil for about 10-15 minutes before carving.