Stuffed Pork Loin
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| Approximately a 4 pound pork loin | |
| 8 oz | cream cheese, softened |
| 1 tsp | Italian seasoning |
| 1 cup | fresh baby spinach |
| 6 slice(s) | bacon, cooked and chopped |
| 12 oz (or larger jar) | roasted red pepper drained |
Directions
Butterfly pork loin (cut down the center without cutting through the pork and open it up like a book). Pound to an even thickness.
Spread cream cheese over pork. Sprinkle with Italian seasoning. Top with spinach, chopped bacon, and roasted red peppers.
Roll up pork like a cylinder. Secure with butcher string at 2 inch intervals. Drizzle with a little olive oil and season pork with kosher salt.
Place pork, seam side down, on a lightly greased cooking sheet or rack. Bake at 425 degrees for 30 – 45 minutes or until it registers 155 degrees. Let stand 15 minutes.
Remove string and slice pork. Serve.
This can also be made with pork tenderloins.
Recipe uploaded with Shop'NCook for iPhone.
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