Spinach Stuffed Pork Tenderloin
Spinach Stuffed Pork Tenderloin
Meat and Poultry
Ingredients
- 1 3-lb pork tenderloin
- 2 8-oz pkg cream cheese
- 1 cup roasted red peppers
- 1 cup cooked bacon, crumbled
- 1 tablespoon Fustini's Parmesan Spice blend
- 1/4 cup Ligurian Pesto
- 1 cup baby spinach
- 3 tablespoons Fustini's Gremolata olive oil
- Kosher salt and freshly ground black pepper
- paprika to taste
Directions
- Slice tenderloin vertically so it lays open flat. If it is quite thick, cut vertically about 1/3 down, but not all the way through. Open and slice the other way to cut the thick portion in half, not cutting all the way through so you kind of unfold it. Pound it out flat to about 1/2" thickness or slightly thinner.
- Once the tenderloin is flat and has a good surface area, spread the cream cheese and then the pesto all over the top. Next, lay the red peppers, sprinkle bacon and then the Parmesan spice blend, 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 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt, and pepper all over the pork and place on a greased baking sheet. Bake at 350 degrees for about 60-90 minutes or until the pork is cooked through. Once cooked, slice and serve!
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