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We are currently harvesting organic and conventional romaine lettuce and romaine hearts in Coachella Valley, CA in Riverside County, which is NOT the growing region associated with the current Romaine Alert.


Artichoke-Stuffed Pork Tenderloin Wrapped in Bacon

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Serves: 2
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Cook Time: 4 hours
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Dietary Preferences:



  • 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
  • ½ tsp. five spice



  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 2½ hours or until very tender.
  2. Let the pork cool for 30 minutes then place slightly-cooled pork in a bowl. Make sure to 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.


  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 and then lay the stuffed tenderloin onto the bacon and roll tightly with it,
  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 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.
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