Trish's Pork Tenderloin

1 large pork tenderloin
1 (8oz) pkg, cream cheese
1/2 jar roasted red peppers
1/2 pkg bacon, cooked, crumbled
1 pkg. dried pesto seasoning (like Knorr, or McCormic brand, can be found by the gravy/dressing mixes)
Spinach leaves (to taste)
olive oil
salt & pepper
paprika

If you are using the large round tenderloin, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat. (If you are using another kind of pork tenderloin, try to spread it out and get it nice and flat). Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top. Roll the pork up and tie it shut with 3 or 4 things of kitchen twine. Next, then rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking dish (or you can put it on a greased cookie sheet). Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!

Label: Defrost pork, Bake in greased pan, 350-degrees for 60-90 minutes. Use a meat thermometer to check center of roll, should be 170-degrees in center.