Tuesday, August 23, 2011

Stuffed Pork Loin (Skip to My Lou)


Approximately a 4 pound pork loin
8 oz cream cheese, softened
1 tsp Italian seasoning
1 cup fresh baby spinach
6 slice(s) bacon, cooked and chopped
12 oz (or larger jar) roasted red pepper drained


Butterfly pork loin (cut down the center without cutting through the pork and open it up like a book). Pound to an even thickness.
Spread cream cheese over pork. Sprinkle with Italian seasoning. Top with spinach, chopped bacon, and roasted red peppers.
Roll up pork like a cylinder. Secure with butcher string at 2 inch intervals. Drizzle with a little olive oil and season pork with kosher salt.
Place pork, seam side down, on a lightly greased cooking sheet or rack. Bake at 425 degrees for 30 - 45 minutes or until it registers 155 degrees. Let stand 15 minutes.
Remove string and slice pork. Serve.
This can also be made with pork tenderloins.

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