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
- 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
- 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.
Kirsten Solomon says
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.
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.