Stuffed Pork Loin
Servings: 0
Equipment
- Sharp knife
- Cutting Board
- Meat mallet
- Roasting pan
- Baking tray
Ingredients
- 8 oz Cream cheese
- 4 pound Pork loin
- 1 tbsp Italian seasoning
- 1 cup Baby spinach
- 6 slices Bacon
- 12 oz Roasted red pepper (drained)
Instructions
- Butterfly pork loin
- Cut down the center without cutting through the pork and open it up like a book
- Pound to an even thickness with a meat mallet
- Spread softened 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 an internal temperature of 155 degrees. Let stand 15 minutes
- Remove string and slice pork. Serve