Cut pork tenderloin in half but not all the the way through length wise and fillet open.
Pound pork tenderloin until flat.
In a medium frying pan place a little olive oil, onion, garlic and ground caraway and fry until aromatic. Add Italian sausage removed from casing and cook until browned. Add the panko breadcrumbs (or crushed pork rinds for low carb) to the Italian sausage mixture and cook until slightly toasted. Add thyme. Remove from heat and allow to cool. (If you like spicy add a ½ teaspoon of crushed red peppers or use spicy Italian sausage)
Place the sausage mixture on top of the fillet of pork tenderloin and leave about 1 inch around all sides.
Tightly wrap the pork tenderloin into a roll.
Start at one side and wrap bacon around the pork tenderloin that is stuffed with sausage. Overlap and use the bacon to secure the pork tenderloin from coming apart. Use about 6- 8 pieces of bacon to cover. It depends on the size of your pork tenderloin. Add lots of fresh cracked pepper to top of bacon.
On low medium grill cook Bacon wrapped sausage stuffed pork tenderloin for about 20-30 minutes or until internal thermometer reads 145-150 and then let the meat rest under foil for about 10 minutes before carving.
Serve Bacon wrapped Sausage Stuffed pork tenderloin with vegetables, salad or cooked apples. If you have loads of meat and potatoes lovers in your home then a nice side of baked rosemary potatoes would be welcomed. Enjoy!