Recipe from youvegotsupper.com
This is my second recipe using December’s Ingredient of the Month: Cream Cheese! It’s used as a filling for the pork in this recipe.
This was a pretty easy recipe to make, and I really loved the flavors! The pork was juicy and tender and the flavors really melded together well. 🙂
1 1/2 lb pork tenderloin
4 ou cream cheese, softened
1 t Italian seasoning
1/2 c baby spinach
3 slices bacon, cooked and chopped
1 roasted red pepper, chopped
Preheat oven to 325 and lightly grease a baking dish.
Butterfly the pork (cut down the center without cutting through) and open it up like a book. Pound it down to an even thinness (I like to put it between pieces of wax paper so nothing goes flying. 🙂 )
Spread the cream cheese down the center of the pork, long ways. Sprinkle with Italian seasoning and then top with spinach, bacon and pepper.
Roll the pork like a cylinder and secure at 2 inch intervals with kitchen string. Season pork with salt and pepper.
Place pork, seam side down, on baking dish. Bake for about 30-40 minutes, until internal temperature reaches 155. Let stand for 10 minutes, remove string and slice to serve.