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Stuffed Pork Tenderloin with Carrot Purée

Sausage Stuffed Pork Tenderloin With carrot Purée

Here’s a Paleo winters feast: pork tenderloin with a savory sausage stuffing, served over a curry-spiced carrot mash and rounded off with a garnish of peppery arugula. The sharper greens add some bite to a meal that would otherwise be pretty heavy and solid, and they also add some variety to the winter menu with a more typical “summer” food.

For the sausages, make sure to check the ingredients list before you buy: store-bought sausage can have all kinds of fillers in it to add bulk without adding fat. And as for the potato – yes, white potatoes are perfectly fine to eat, but the recipe works just as well with sweet if you prefer them.

Of course, you could also cook each component of the meal separately. The sausage-stuffed tenderloin could go with all kinds of vegetables, and the carrot puree would probably be very tasty with different proteins. Why not try it like this, and then try it again as a mix-and-match, just to see how you like it best?

Sausage Stuffed Pork Tenderloin With Carrot Purée Recipe

Servings SERVES: 4Preparation time PREP: 20 min.Cooking time COOK: 45 min.


Protein: 53g / %

Carbs: 19g / %

Fat: 34g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 1 pork tenderloin
  • 2 Italian sausages, casings removed
  • Arugula salad
  • Cooking fat
  • Sea salt and freshly ground black pepper

Carrot Purée Ingredients

  • 3 carrots, diced
  • 1 sweet or russet potato, chopped
  • 1 tbsp. curry paste
  • Sea salt and freshly ground black pepper

Balsamic-Shallot Sauce Ingredients

  • 2 shallots, minced
  • 1 tsp. Dijon mustard
  • 2 tbsp. balsamic vinegar
  • 4 tbsp. olive oil
  • Sea salt and freshly ground black pepper
Pork preparation


  1. Preheat oven to 350 F.
  2. Butterfly the pork tenderloin: slice the pork in half horizontally almost but not all the way through, and open like a book.
  3. Place the open “book” of pork between two sheets of waxed paper or plastic wrap, and use a meat tenderizer to pound to a even thickness. You should end up with a rectangle of pork.
  4. Arrange the sausage in a line lengthwise down the middle of the pork rectangle. Roll up the pork loin around the sausage, and tie it with twine.
  5. Season the loin to taste with salt and pepper.
  6. In large oven-proof skillet, melt the cooking fat over medium-high heat and brown the pork on all sides (2 to 3 minutes).
  7. Place in the oven and bake for 20 to 25 minutes.
  8. While the tenderloin is cooking, put the carrots and potatoes in a pot of water and bring to a boil. Cook the vegetables for about 20 minutes or until tender. Drain.
  9. In a food processor, purée carrots, potato, and curry until smooth, and season with salt and pepper to taste. The mash is now done, so set it aside until you’re ready to serve everything.
  10. Transfer the tenderloin to a cutting board, cover with foil, and let rest about 5 minutes before slicing.
  11. While the tenderloin is resting, heat the olive oil in a small saucepan over medium heat and, cook the shallots 5 to 10 minutes, stirring frequently.
  12. Add the Dijon mustard, balsamic vinegar, and salt and pepper to taste.
  13. Whisk until well emulsified and remove from heat.
  14. Serve the sliced pork on top of the carrot purée, topped with arugula, and drizzled with the balsamic-shallot sauce.