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

gorgonzola cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a tangy flavor with fewer calories.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories.

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh or canned tomatoes are more accessible and affordable.

artichoke hearts

🥗Healthier: spinach

💰Cheaper: canned artichokes

Spinach is a nutritious alternative that is often cheaper.

Preheat the oven to 400 degrees.

In a food processor, combine Bella Sun Luci Sun Dried Tomato Julienne cut (reserve the olive oil), chopped bacon, gorgonzola crumbles, artichoke hearts, and pulse until well combined.

Slice open the pork tenderloins and then stuff the pork tenderloins down the center with equal and abundant amounts of the filling.

Roll the tenderloins tightly closed.

Whisk the eggs in a plate that will accommodate the size of the tenderloins.

Coat the pork tenderloins in flour, then roll in beaten eggs, then coat with breadcrumbs.

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, or olive oil from the sun dried tomato jar.

Turn the oven to 375 degrees and bake for 45 minutes.

Remove, let sit 15-20 minutes, slice thick pieces and serve or hold to reheat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens