Trish’s Pork Tenderloin

(Here's a blast from the past - and one that ranked as a favorite. Thank you Jennifer for this delicious recipe! We liked that it was not only delicious, but beautiful as well.)


Trish’s Pork Tenderloin

1 Large Pork Tenderloin
1 8 oz. package of cream cheese
½ jar roasted red peppers
½ pkg bacon cooked and crumbled
1 pkg dried pesto seasoning (like Knorr or McCormic)
Spinach leaves (to taste)
Olive Oil
Salt and Pepper
Paprika

Pound the tenderloin flat. Spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese. Sprinkle on the crumbled bacon. Evenly sprinkle the dried pesto seasoning over the roll. Arrange the spinach leaves all over the top. Roll the pork up and tie it shut with 3 or 4 lengths of kitchen twine. Rub the roll with olive oil, paprika, salt and pepper. Place in a greased baking dish, or onto a greased cookie sheet. Bake at 350 degrees, about 60-90 minutes, or until pork is cooked through. Let stand 5 minutes. Slice and serve.

To cook from frozen: Defrost by enclosing in a paper grocery bag on your counter overnight, or in fridge over 24 hour period. Bake in a greased pan, 350 degrees for 60-90 minutes. Use a meat thermometer to check center of roll. Needs to be 170 degrees in the center. Let stand 5 minutes. Slice and serve.