Monthly Recipes

Sausage & Cauliflower Rice Stuffed Pork Tenderloin

January 2016
Category: Main Course  Paleo  Gluten Free  Dairy Free  

Serves 4

4 tablespoons butter, ghee or coconut oil, divided
2 garlic cloves, minced
1 yellow onion, minced
1 red bell pepper, finely chopped
2 andouille sausages, finely chopped
1 small cauliflower, riced*
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes (if desired)
6 ounce tomato paste
2 pounds pork tenderloin
Salt and Pepper to taste 


Preheat oven to 425.

Place 2 tablespoons of desired fat in a large sauté pan over medium heat. Add minced garlic and onion and sauté until onions are translucent.

Add red pepper and sausage to the pan and cook for 3-4 minutes, then add riced cauliflower and 1 cup broth. Add in all spices and salt. Mix and cook for about 10 minutes, until cauliflower cooks and becomes soft.

Lastly, add tomato paste and cook for a further 3-5 minutes, stirring often. Remove from pan and set aside. 

Cut pork tenderloin open lengthwise like a book and flatten out. Click here on tips to do this

Spread rice mixture out lengthwise down the middle of the tenderloin. Wrap tenderloin around the rice then tie with butchers twine around the tenderloin to keep it secure. Season pork well with Salt and Pepper.

In another large sauté pan over medium-high, add 2 more tablespoons of chosen fat to the pan. Once hot, sear pork tenderloin on all side for about 2 minutes per side. Place on a baking sheet, uncovered for approximately 15-20 min until internal temperature reaches 140. Let rest 5 minutes, cut off string and slice. Serve with Roasted Veggies and enjoy! 

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