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Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.

Tuscan Pork Loin: Stuffed with Cream Cheese, Bacon, & More

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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.“

Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.

Step-by-Step Tuscan Pork Loin:

Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.
Mise en place. Wash and set pork loin on a cutting mat.
Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.
Slide pork lengthwise, cutting down the center, almost all the way through.
Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.
Cut down the center of each half, almost all the way through.
Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.
Place plastic wrap over cut pork loin. Pound with a rolling pin until thinner.
Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.
Remove plastic wrap.
Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.
Spread softened cream cheese over prepared pork loin. Sprinkle pesto seasoning over cream cheese.
Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.
Arrange spinach leaves over cream cheese & pesto.
Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.
Spread bacon and roasted red peppers on top of spinach.
Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.
Slide cooking strings under loin in three places. Roll loin up, then tie with cooking string.
Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.
Final, cooked pork loin.
Print
3.60 from 5 votes

Tuscan-Style Pork Loin

Ingredients

  • 2 lb pork loin
  • 4 oz. cream cheese softened
  • 1/2 Tbsp. dried pesto seasoning
  • 1/4 C loosely packed spinach leaves
  • 5 slices bacon
  • 6 oz roasted red peppers
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • 3 lengths cooking string

Instructions

  • 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°. 

Notes

***Note that dried pesto seasoning is different from regular pesto. Make sure you use the dried. Feel free to use more than called for. 
***We use Applewood Smoked Bacon, but regular works. 
Tuscan-Style Pork Loin: tender, moist, & flavorful. Pork stuffed with cream cheese, bacon, pesto, roasted peppers, and more.
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Comments

  1. Kirsten Solomon says

    November 28, 2019 at 1:51 pm

    thanks for posting. We used to make the original recipe from Southern Living, but have no idea where I put that page from the magazine- 3 moves and many years ago….. I couldn’t find the original on-line, but your popped up. From memories, looks like you added the bacon (always a good idea!) and the paprika, and changed the cooking temps and time a bit? Anyway, from my non-turkey loving family, thanks. We just have 2 tenderloins butterflied and stacked, so we’ll see on time limits.

    Reply
    • Jennie says

      November 28, 2019 at 3:41 pm

      Yes, I definitely adjusted it. The cooking time in particular is different from the original. You’re welcome! Hope you enjoy it. My husband loves this recipe.

      Reply

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Hello, there! I'm Jennie. I'm glad you're here. I love helping women with homemaking and being their best self. I provide goal-setting content (my favorite), great recipes, holiday content, frugal finance tips, and- most popular- tons of printables.

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