Monday, October 25, 2010

Stuffed Pork Tenderloin

This recipe has been in the 'to-try' file for some time now. I thought that anything stuffed with cream cheese and bacon must be good. This one is definitely a winner - the pork stayed moist and the flavors were nice and balanced. Not the healthiest of dishes, but really yummy!

The picture for this one is not too great - please ignore the stray pea on the pork. :)

1 pork tenderloin (1/2 loin - Tyson brand was great)
1 (8 oz) pkg. cream cheese
1 jar roasted red peppers, drained and chopped
1/2 pkg. bacon, cooked and crumbled
1 pkg. Knorr dried pesto seasoning
Spinach leaves - about 1 large handful
olive oil
salt & pepper

Prepare the pork (I found this very helpful), by cutting to unroll, and then pound to flatten.

Spread with cream cheese, sprinkle with red peppers and bacon, then the pesto seasoning. Lay spinach leaves over the top, and then roll as you would cinnamon rolls, securing with kitchen twine. Next, rub with olive oil, salt, pepper and paprika. Place on a greased baking sheet and bake at 350 for 60-90 minutes or until the internal temperature reaches 160-165.
*I found the rolls looked much better after the pork had rested about 10 minutes - use a electric knife for easy slicing.

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