Stuffed Pork Loin With Cream Cheese Recipe 435

Steps:

• BUTTERFLY THE PORK LOIN 1/4 INCH THICK OR SO,,, KEEPING THE MEAT EVENLY CUT AS MUCH AS POSSIBLE. DICE THE PEPPERS WITH SEEDS REMOVED WARM THE CREAM CHEESE SO IT CAN BE MIXED ( NOT MELTED, YOU WANT TO BE ABLE TO SPREAD IT ) PLACE INTO BOWL. ADD IN THE ITALIAN SEASONING AND PEPPERS MIX THOROUGHLY SPREAD MIXTURE ONTO BUTTERFLY LOIN EVENLY USE ALL OF THE MIXTURE ROLL LOIN INTO A ROLL LIKE BEFORE IT WAS BUTTERFLYED TIE WITH BUTCHERS STRING CRACK EGGS INTO BOWL AND SCRAMBLE, BRUSH ONTO LOIN THEN ADD BREAD CRUMBS TO EXTERIOR OF THE LOIN, PLACE IN OVEN GRADE GLASS DISH OR BAKING PAN COOK AT 375F FOR 40 TO 45 MINUTES, REMOVE FROM OVEN AND LET STAND 10 MINUTES BEFORE CUTTING SERVE ON A BED OF YOUR FAVOURITE RICE WIT VEGGIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).