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Tuscan Pork Loin

April 25, 2010

Courtesy of “Southern Living”, via my friend Robin:


4lb. boneless pork loin roast
8oz. pkg cream cheese, softened
1 Tbs. dried pesto seasoning (I use Italian seasoning…never found the pesto stuff)
1/2 cup fresh spinach leaves
6 bacon slices, cooked and drained
1 jar roasted red bell peppers, drained
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
Fresh spinach leaves


Slice pork lengthwise, cutting down center, to but not through other side.  Open halves and cut down center of each half, cutting to but not through other sides.  Open into a rectangle.

Place plastic wrap over pork, and pound to an even thickness with a meat mallet or rolling pin.  Spread cream cheese evenly down center of pork lengthwise.  Sprinkle cream cheese evenly with dried pesto seasoning.  Arrange spinach over cream cheese, and top with bacon and half of the red peppers.

Roll up pork starting with 1 long side.  Secure at 2 inch intervals with kitchen string.  Rub pork roll with salt, paprika and pepper.  Please seam side down on a lightly greased rack on an aluminum foil lined pan.

Bake at 425* for 40-45 minutes or until a meat thermometer inserted into thickest portion registers 155*.

Remove from oven and let sit 10 minutes.  Remove string from pork; cut into 1/2 inch slices.  Serve on a bed of fresh spinach leaves.

Michaela gave it “two arms up!”

One Comment leave one →
  1. Mamaw permalink
    April 25, 2010 9:33 pm

    Looks very yummy…..will have to fix it sometime………..

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