Artichoke-Stuffed Pork Tenderloin Wrapped in Bacon
This pork dish requires a fair bit of planning for the home cook, however it’s easier than it looks and is sure impressive when you bring it out at a dinner party. Serving suggestion: Roasted garlic cauliflower mash, and grilled artichoke hearts with balsamic reduction.
2 pork tenderloins
12 bacon slices
2 lb. pork shoulder, boneless
1 orange, cut into 4
1 cinnamon stick
1 bay leaf
2 cups water
2 large -cooked Ocean Mist Artichoke hearts, chopped
(See Video: How to Cook Artichokes for a variety of cooking methods)
1/2 tsp. five spice
- Cut the pork shoulder into 2 inch cubes. In a thick-bottomed pan, brown the pork. Add orange, cinnamon, bay leaf, salt, pepper and water. Cover with aluminum foil and place in a 350° F oven for 2-½ hours or until very tender
- Let the pork cool for 30 minutes then place slightly-cooled pork in a bowl, save the juices. Break the pork up (I like to use my hands with rubber gloves). Add the chopped artichokes and five spice; the mixture should be a moist stuffing consistency, if dry add some of the juices with the fat.
- Take the pork tenderloins and make a cut the whole length of the loin, but do not cut all the way through. Lay the pork out onto a cutting board and fill with the stuffing.
- Take a large sheet of plastic wrap and lay it on a counter, lay 6 slices of bacon onto the plastic, lay the stuffed tenderloin onto the bacon and roll tightly with the bacon
- repeat for the second tenderloin
- The pork can be stored in the refrigerator for up to 48 hours prior to cooking
- Roast the pork in a hot oven 375°F. The
- bacon will crisp up nicely and should reach an internal temperature of 150°F, approximately 35 minutes. Let the meat stand for 15 minutes prior to slicing.