I made this Italian Stuffed Pork Tenderloin on Valentines Day this year because it is such a pretty dish! (We also refer to it as “Love Me Tenderloin”) This is quite possibly the best stuffed pork tenderloin I have ever had. I made this for my family last week and they all LOVED it. Every person at the table was raving about how good and flavorful it was. It’s great because it looks and tastes like a gourmet dish.. but it’s REALLY easy to make! It’s definitely a crowd pleaser. I got this recipe from a friend that I met on a cruise ship. Whenever I meet someone, somehow the topic of recipes/food always comes up. I love finding out people’s favorite recipes. This is the one that Trish was kind enough to share! Thanks Trish!! I hope we can cruise again soon!
Italian Stuffed Pork Tenderloin
Ingredients (with Amazon Links)
1large pork tenderloinTrish suggested getting the large pork tenderloin from Costco, so that it what we got– if you can’t find a large pork tenderloin, a regular pork loin also works
If you are using the large tenderloin from Costco, 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 (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 things of kitchen twine. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking dish (you might have to cut it in half for it to fit) 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!
**This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!