Bacon-Wrapped, Sausage-Stuffed Pork Tenderloin

Use a long filet knife to cut an X all the way through the center of the tenderloin lengthwise from each side, making sure not to cut to the outside of the tenderloin, and twist the knife, making a tunnel for the sausage to slide in. You can also ask your butcher to do this part for you.

Slide the skinless sausage through the tunnel in the center of the tenderloin, until it runs all the way through.

Season tenderloin liberally with Paula Deen House Seasoning. Wrap with bacon, securing ends of bacon with toothpicks as needed.

Place on a pellet grill or smoker at 225˚F for 3 hours or until they are cooked to between 145˚F & 165˚F. Once they’re cooked through, sear them for a few minutes on a traditional grill until the bacon is crisp.

Remove the toothpicks prior to serving.