Tuscan-Style Pork Loin
dried pesto seasoning
loosely packed spinach leaves
roasted red peppers
ground black pepper
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.