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Recipe of the Week: Bacon Wrapped Sausage Stuffed Pork Tenderloin with Roasted Vegetables

By Staff | Jan 7, 2020

Chef Loretta Paganini

Happy New Year! Whether you are ringing in the New Year alone or with friends celebrate with this delicious dish a favorite traditional fare among my family. The succulent sausage juices permeate the vegetable creating a fabulous taste. So easy to prepare the roast can be made ahead, refrigerate and roasted at the last minute. Serves four to eight. (Chef tip: Cook roast in a preheated oven.)

1 pork tenderloins, trimmed of excess fat

1/2 pound ground sausage (choose your favorite)

8-12 pieces of bacon

2 Yukon gold potatoes, peeled and diced

2 carrots, peeled and diced

1 large onion, cut into 1/2-inch pieces

2 parsnips, peeled and diced

Olive oil, as needed

Salt and pepper, to taste

Pre-heat oven to 350F. Carefully split the tenderloin down the center, being careful not to cut all the way through, set aside. If the sausage is in a casing, carefully split the casing down the center and remove the sausage. Place the sausage down the center of each pork tenderloin and close it up around the sausage.

Lay the bacon out on the cutting board so that it is just barely overlapping the piece next to it. Place the tenderloin in the center of the bacon and wrap every other side until the tenderloin is fully enveloped. Set aside.

Peel and dice the potatoes, carrots and parsnips, chop the onion into large chunks. Toss the vegetables with a little olive oil and season with salt and pepper.

Place the veggies on a baking tray and make a little well in the center for the pork. Place pork in the center and put the whole thing in a 350F oven.

Roast until a thermometer in the center reads 165F, about 30 to 45 minutes depending on the size of your roast.