Pork Tenderloin Stuffed with Gorgonzola, Bacon, Sun Dried Tomato & Artichoke


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.
  • 1 ½ cups artichoke hearts in water, drained well.
  • 1 ½ 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 TB 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.
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