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Last night we had some great friends for dinner! We served pork loin stuffed with roasted red pepper, bacon, cream cheese and spinach along side roasted asparagus and mashed potatoes.
This is a simple and delicious meal for company!
Stuffed Pork Loin
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.
Wash and trim asparagus, dry. Drizzle asparagus with olive oil and sprinkle with kosher salt. Place single layer on a baking pan. Cook at 425 degrees for about 7 minutes– until just crisp tender.