Saturday, June 19, 2010

Stuffed Pork Tenderloin

OHHHHH MMMMYYY!!!!!  This pork is that good.  My sister-in-law came to visit with a friend so we decided to splurge for dinner one night and I made this.  I have been wanting to make it for awhile but I was a little worried about all the flavors but they go so well together that the result is perfect.  This is a keeper recipe, more than a keeper it is one to pass around, make for people and eat all the time (okay maybe not then you might get sick of it get my point).  I really hope you try it because we absolutely loved it, it was even awesome as leftovers!

1 large pork tenderloin (I got mine at Costco and used only half)
8 oz. cream cheese
1 jar roasted red peppers
1 pkg bacon, cooked and crumbled
1 pkg dry pesto seasoning
1 bunch spinach leaves, fresh
Olive oil
Salt & pepper

* Preheat your oven to 325 degrees.  Unroll your pork tenderloin and pound it very flat (and I mean very flat, it might take awhile).  Once you have a nice, flat surface area spread your cream cheese all over the top.  Lay the roasted red peppers over the cream cheese and then sprinkle on the crumbled bacon.  Evenly sprinkle the dry pesto over all the pork and then lay the spinach leaves on top (the amount is totally up to your taste). 
Then roll (like a cinnamon roll) or fold (either way works, we were lazy and just folded it together) and tie shut with kitchen twine in several places. 
 Rub the outside with olive oil, salt, pepper and paprika and place on a grease baking dish or cookie sheet (you might have to cut it in half to make it fit).  Bake 60-90 minutes or until pork is cooked through.  When done, slice and serve.

* Found the recipe here.
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