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.

Recipe Information

Ingredients:

2 pork tenderloins
12 bacon slices
Stuffing:
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

Directions:

Method:

  1. 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
  2. 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.

Assembly:

  1. 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.
  2. 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
  3. repeat for the second tenderloin
  4. The pork can be stored in the refrigerator for up to 48 hours prior to cooking
  5. Roast the pork in a hot oven 375°F. The
  6. 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.

 

See other great Artichoke recipes, chef videos, and more.

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