Boudin Stuffed Pork Tenderloin Wrapped in Bacon

Barbara Kelly


I first tasted Boudin Stuffed Tenderloin on a trip to Texas. It was out of this world, melt in your mouth delicious. What an easy recipe. Your friends and family will think you are a Master Chef!

☆☆☆☆☆ 0 votes
30 Min
1 Hr


2-1/2 lb
pork tenderloin
4 oz
pork liverwurst
1/2 c
cooked rice
1/2 c
chopped onion
1/2 c
chopped celery
1/2 c
chopped green pepper
1 pkg
pre-cooked bacon
1/2 tsp
garlic powder
1/4 tsp
cayenne pepper
salt and pepper to taste
brown sugar barbecue rub
green onion
fresh parsley


1Saute chopped onion, celery and green pepper in a little butter until tender. Salt and pepper to taste.
2Add liverwurst and rice to sauteed vegetables, breaking up liverwurst. Add rice, cayenne, black pepper and garlic powder.
3Add water to moisten the liverwurst, rice and vegetable mixture and heat through.
4Chop one green onion and small handful of fresh parsley in food processor. Add liverwurst mixture and process until rice is mostly broken down.
5Remove tenderloin halves from package and pat dry. Cover well with rub all over.
6Place one tenderloin half on plate and top with liverwurst mixture. Place the other half on top.
7Take pre-cooked bacon and wrap around width of tenderloin halves and secure with toothpicks. Continue working down the tenderloin securing bacon around the tenderloins with toothpicks.
8Heat oven to 350 degrees and bake until pork reaches 145 degrees. Start checking meat temperature around 45 minutes into baking to ensure you don't overcook.
9Allow meat to rest 5 minutes before slicing.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Cajun/Creole