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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°. 


***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.