Friday, March 26, 2010

Stuffed Pork Tenderloin

This was a delicious meal. I always use a small pork tenderloin and half everything. It is really an easy meal to prepare, and it's great to the tastebuds. I got this recipe from Favorite Family Recipes.

Stuffed Pork Tenderloin

1 large pork tenderloin
2 (8oz) pkg, cream cheese
1 jar roasted red peppers
1 pkg bacon, cooked, crumbled
2 pkgs. dried pesto seasoning (like Knorr brand, can be found by the gravy/dressing mixes)
Spinach leaves (to taste)
olive oil
salt & pepper

If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat. (If you are using another kind of pork tenderloin, try to spread it out and get it nice and flat). Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top. Roll the pork up and tie it shut with 3 or 4 things of kitchen twine. (I use dental floss because we have plenty of it hanging around.) Then rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking dish (you might have to cut it in half for it to fit if it's a large pork tenderloin) or you can put it on a greased cookie sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through (cook for less time for the small pork tenderloin). Once cooked, slice and serve!

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