Andouille Sausage & Rice Stuffed Pork Tenderloin

5 from 2 reviews


  • 4 tablespoons butter, ghee or coconut oil, divided
  • 2 garlic cloves, minced
  • 1 yellow onion, minced
  • 1 red bell pepper, finely chopped
  • 2 chicken andouille sausages, chopped
  • 1 small cauliflower, riced*
  • 1 cup chicken broth
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon red pepper flakes
  • 1 6-ounce can of tomato paste
  • 11 1/2 pound pork tenderloin


  1. Preheat oven to 375 degrees.
  2. Place 2 tablespoons of butter in a large sauté pan over medium heat. Add minced garlic and onion and sauté until onions are translucent.
  3. Add red pepper and sausage to the pan and cook for 3-4 minutes then add riced cauliflower and 1 cup broth. Then add all spices and salt. Mix and cook for about 10 minutes, until cauliflower cooks and becomes soft.
  4. Lastly, add tomato paste and cook for a couple minutes until warm.
  5. Cut pork tenderloin open lengthwise. Use these pictures for a great demo of how to open it up.
  6. Use about 1 cup of rice mixture and spread out lengthwise down the middle of the tenderloin. Wrap tenderloin around the rice then tie multiple ties around the tenderloin to keep it secure.
  7. In another large sauté pan over medium-high, add 2 more tablespoons of butter to the pan. Once hot, sear pork tenderloin on all side for about 2 minutes per side.
  8. Place on a baking sheet, uncovered for 30 minutes, until meat thermometer reads 160 degrees. Remove and let stand for 10 minutes before removing string and slicing it.
  9. Serve with reheated andouille rice.


*To rice cauliflower, add cauliflower florets to a food processor using the shredding attachment OR use a cheese grater to grate the cauliflower.

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