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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Margaret's Tuscan Pork Tenderloin Recipe

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This recipe for Margaret's Tuscan Pork Tenderloin is from Nana's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (4 lb.) boneless pork loin roast
1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. dried pesto seasoning
1/2 cups loosely packed fresh spinach leaves
6 bacon slices, cooked and drained
1/2 (12 oz.) jar roasted red bell peppers, drained
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
Fresh spinach leaves
Directions:
Directions:
Slice pork lengthwise, cutting down center to, but not through, other side. Open halves, and cut down center of each half, cutting to, but not through, other sides. Open in a rectangle. Place plastic wrap over pork and pound to an even thickness with a meat mallet or rolling pin.

Spread cream cheese evenly down center of pork lengthwise. Sprinkle cream cheese evenly with dried pesto seasoning. Arrange spinach over cream cheese and top with bacon and red peppers.

Roll up pork, starting with 1 long side. Secure with kitchen string at 2" intervals. Rub pork roll with salt, paprika, and pepper. Place, seam side down, on a lightly greased rack on an aluminum foil-lined pan.

Bake at 425º for 30 minutes or until a meat thermometer inserted into thickest portion registers 155º. Remove from oven. Let stand 10 minutes. Remove string from pork; cut into 1/2-inch-thick slices. Serve pork slices on a bed of fresh spinach leaves.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
25 minutes, plus cooking time
Personal Notes:
Personal Notes:
If you're not a pesto lover, you can substitute dried Italian seasoning for pesto seasoning. Enjoy!

 

 

 

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