Pork Tenderloin Stuffed with Gorgonzola, Bacon, Sun Dried Tomato & Artichoke
I remember cooking, eating and loving this dish. This dish was a finalist in our annual Bella Sun Luci recipe contest. It's not as quick and easy as many of the recipes on our page are, but it's well worth the time and effort. The combination of mediterranean flavors, the succulent texture and flavor of the pork itself...these are the things that separate the cooks from the chefs. In my opinion, if you cook this dish, you're a chef. And I hope you do, and are.
For the filling:
- 1 pound bacon, baked in one layer on parchment lined baking sheets to crispy, fat drained off/set aside then cooled to room temperature and rough chopped.
- 1½ cups artichoke hearts in water, drained well.
- 1½ cups Bella Sun Luci Sun Dried Tomatoes Julienne Cut in oil, oil drained then set aside
- 2 cups gorgonzola crumbles
*Pulse-chop (don’t actually purée) in the food processor, then add:
- 1 cup breadcrumbs
- 1 egg, beaten
- 1 tsp salt
- 20 twists of the peppermill
- Mix all of this together in a bowl.
- Preheat the oven to 450.
- Stuff the pork tenderloins down the center with equal and abundant amounts of the filling. You will have some filling left over to use for another dish, another day.
- Roll the tenderloins tightly closed.
- Place on parchment lined, heavy duty baking sheets, seam side down (where you closed together the two flaps of the pork).
- Drizzle each tenderloin with 1 tbsp Bella Sun Luci Extra Virgin Olive Oil.
- Turn the oven to 375 and bake for 45 minutes.
- Remove, let sit 15-20 minutes, slice thick pieces and serve (see below) or hold to reheat.