Pork Tenderloin and Sausage Flatbread

Pork Tenderloin and Sausage Flatbread

  • TOTAL PREP TIME65 minutes


  • 12 ounces pork tenderloin (about 3/4 of one tenderloin)
  • 6 to 7 ounces sweet Italian sausage (2 links)
  • 1 1/2 teaspoons olive oil
  • Salt and pepper
  • 16 ounces prepared pizza dough
  • 1/2 cup pizza sauce
  • 1/2 cup Parmesan cheese shaved
  • 1/4 cup red onion thinly sliced
  • 12 pitted kalamata olives halved
  • 2 tablespoons fresh basil chopped
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Preheat oven to 425 degrees F. Meanwhile, arrange pork tenderloin on a rimmed baking sheet, rub it with oil, and sprinkle with salt and pepper.

Roast pork until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, about 25 to 30 minutes. Set aside to rest 10 minutes.

While pork is roasting, warm a medium skillet over medium heat. Add sausage (removed from the casing) and cook, stirring and breaking the sausage up into bite-size pieces, until no longer pink, 3 to 4 minutes. Remove from heat and set aside.

Increase oven temperature to 500 degrees F. Cut pork into thin slices and set aside.

Sprinkle a work surface and a large rimmed baking sheet with flour or cornmeal. Place dough on the work surface and roll or stretch it out to a 10x15-inch rectangle. Transfer to baking sheet, pressing the dough to fit the pan. Top with pizza sauce, cheese, sliced pork, sausage, onion and olives and bake until pizza is golden and crisp, 12 to 14 minutes.

Sprinkle pizza with the basil, cut into pieces, and serve.

Serves 4

RuralTell Family

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Great Plains

Our farm is a diversified farm, like many farms here in Kansas, and we raise pigs and cattle and grow corn, wheat, and alfalfa. We enjoy our rural lifestyle and we are proud to raise food for your family and ours.

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