I was a bit skeptical when I found this recipe for Tuscan Pork Loin. But since the recipe originally appeared in Southern Living, I figured I would give it a shot. Plus my husband loves pork. I was very pleasantly surprised with the result (especially after I fixed the cooking instructions). This Tuscan Pork Loin is tender, moist, and flavorful. The combination of cream cheese, bacon, roasted red peppers, and pesto seasoning is delightful.
There are step-by-step pictures below. While it’s not hard to make, the instructions about cutting it open properly might sound confusing at first glance.
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If you think the potatoes in the picture below (served on the side) look good, check out “Easy Roasted Potatoes with Rosemary.“
Step-by-Step Tuscan Pork Loin:
Tuscan-Style Pork Loin
- Mise en place (always!). Preheat oven to 450°. Set out cream cheese to soften. Cook bacon and crumble.
- Wash and set pork loin on a cutting mat. Slide pork lengthwise, cutting down the center, almost all the way through.
- Cut down the center of each half, almost all the way through. Place plastic wrap over cut pork loin. Pound with a rolling pin until thinner.
- Remove plastic wrap. Spread softened cream cheese over prepared pork loin. Sprinkle pesto seasoning over cream cheese.
- Arrange spinach leaves over cream cheese and pesto. Spread bacon and roasted red peppers on top of spinach.
- Slide cooking strings under loin in three places. Roll loin up, then tie with cooking string. Place pork loin on a baking rack inside of a baking pan. Sprinkle with salt, paprika, and pepper.
- Bake for 10 minutes in oven pre-heated to 450°. Lower heat to 250°. Cook for an additional hour. Cover with foil if over-browning. Cook another 20-60 minutes, until internal temperature is 155°.
***We use Applewood Smoked Bacon, but regular works.