"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Tuscan Pork Loin Recipe

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This recipe for Tuscan Pork Loin, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Bland
Added: Friday, June 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 4-lb. boneless pork loin roast, 1 (8 oz.) cream cheese, 1 T. dried pesto seasoning (get a mix packet, and then don't add the oil!), 1/2 c. loosely packed 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, cut into a rectangle and pound thin. Spread cream cheese on the loin. Sprinkle pesto on top. Arrange spinach leaves on top of that, and top with bacon and red peppers. Roll up and secure in 2" intervals using twine or toothpicks. Rub with remaining spices. Bake at 425 for 30 minutes.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This is pretty rich, and kind of a pain to make....more of a once-in-awhile kind of meal rather than a quick-after-work meal, but whoa is it good!!

 

 

 

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