Tuscan Pork Tenderloin
Total preparation time: 45minutes
Serves: 4Ingredients:
- 4 lb Boneless Pork Tenderloin Roast
- 8 oz cream cheese softened
- 1 tablespoons dried pesto seasoning
- 1/2 cup fresh spinch leaves
- 6 cooked & drain bacon slices
- 6 oz jar roasted red peppers
- 1 teaspoon paprika
- 1/2 teaspoon Fresh ground pepper
Steps:
- Slice pork lengthwise,cut down center but not THROUGH other side. Open halves, cut down center but not THROUGH other side. Open to rectangle on plastic wrap large enough to fold over open meat. Pound to even thickness with mallet.Spread cream cheese down center length wise. Sprinkle with pesto seasoning.Layer spinach on top of this. Next red peppers and bacon(optional).
- Roll from 1 long side. Secure at 2 inch intervals with string or wooden Horduerve picks. Rub with Paprika,pepper and salt (if desired). Place seam side down on lightly greased rack on aluminum foil lined pan.
- Bake at 425 degrees for 30 minutes or until meat thermometer inserted in thickest part reads 155 degrees.Baste with drippings. Remove from oven. Let stand 10 minutes.
- Remove string or picks. Cut into 1/2 inch slices.
- Serve on bed of fresh baby spinch leaves or Sautee spinach leaves just untilwarm, soft not wilted in bistro vinaigrette. Sprinkle crumbled cheese of choice over warm leaves, toss gently place pork on top. beautiful and delicious! A big hit!