Saturday, April 3, 2010

Stuffed Pork Tenderloin

1 large pork tenderloin (Trish suggested getting the large pork tenderloin from Costco, so that it what we got)
2 (8oz) pkg, cream cheese (we used about 2 1/2)
1 jar roasted red peppers
1 pkg bacon, cooked, crumbled
2 pkgs. dried pesto seasoning (like Knorr brand, can be found by the gravy/dressing mixes)
Spinach leaves, fresh (to taste)
olive oil
salt & pepper

If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat. (If you are using another kind of pork tenderloin, try to spread it out and get it nice and flat). Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon.

Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top. Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 things of kitchen twine. or use toothpicks, that is what I used... it was all I had! Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking dish (you might have to cut it in half for it to fit) or you can put it on a greased cookie sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!

**This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!

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