Italian Stuffed Pork Tenderloin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: (1) Pork Tenderloin. (Make sure it is a “TENDERLOIN” and not just a Pork Loin)
(1) Jar of roasted red peppers
(1) Package of Knorr Pesto powder
(1) Package of baby spinach
(½ lb) cooked bacon chopped OR (1) Prosciutto*
(8 oz) cream cheese (set out to soften)
*I’ve never done this with prosciutto, but it is probably more consistent with the Italian theme of the rest of the ingredients.
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Directions: |
Directions:Butterfly the tenderloin. With a sharp knife start cutting and unrolling the roast such that it lies flat on the counter.
Cover with Saran Wrap and gently pound the roast to a thickness of ¼ to ½ an inch.
Season with salt and pepper to taste.
Spread the softened cream cheese over the entire flattened roast.
Sprinkle the pesto powder over the cream cheese layer.
Cover with the crumbled bacon.
Lay roasted red peppers over the bacon.
Layer the baby spinach leaves over bacon.
Gently roll the roast up and tie with butcher string.
Cover with smoked paprika
Bake at 350º for around 30 min until the pork is at an internal temperature of 145º
Slice and serve. |
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Number Of
Servings: |
Number Of
Servings:About 4 |
Preparation
Time: |
Preparation
Time:Approx an hour |
Personal
Notes: |
Personal
Notes: I first made this for your mother sometime in 2020 (during Covid.) It was really a hit, it’s delicious and looks spectacular. When you serve it everyone sees the melted cheese, spinach, bacon, etc. exposed in swirling pattern. Very fancy.
Since then, I’ve made it many times for both you guys and dinner guests. Always gets compliments.
We generally serve this with Minnesota (real) wild rice and a nice simple salad.
Enjoy
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