This Italian Stuffed Pork Tenderloin is quite possibly the best pork tenderloin I have ever had. The filling gives the pork so much flavor!
Italian Stuffed Pork Tenderloin
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” so it was the perfect fit.) This is quite possibly the best stuffed pork tenderloin I have ever had. 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!
Networking for food
I actually got this recipe from a friend that I met on a cruise ship. As you might imagine, whenever I meet someone, somehow the topic of recipes/food always comes up. Is it just me? I love finding out people’s favorite recipes. Food can create such a connection with people. I think you can learn a lot about a person by discovering the kinds of foods they like (and dislike). It speaks to the culture in which they were raised and the adventurous nature of their palate. This is the one that Trish was kind enough to share! Thanks Trish!!
Side dishes galore!
When it comes to pork there are so many great side dishes to serve.
- Roasted Potatoes with Brussels Sprouts and Bacon
- Baked Potato done right!
- Harvest Pear Salad with Cranberry Vinaigrette Dressing
- Waldorf Salad with Crunchy Apples and Grapes
Preparing the pork tenderloin
How to make Italian Stuffed Pork Tenderloin
- 1 pork tenderloin (about 3 pounds, see notes above)
- 2 (8 ounce packages) cream cheese
- 1 cup roasted red peppers
- 1 cup bacon cooked, crumbled
- 2 (.5 ounce packages) pesto seasoning (Knorr or McCormick brand can be found by the gravy/dressing mixes)
- 1 cup Spinach leaves fresh (to taste)
- 3 tablespoons olive oil
- salt & pepper to taste
- paprika to taste
- 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 to about 1/2" thickness or slightly thinner. (If you are using a smaller pork tenderloin, cut almost in half and pound it 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 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking 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!
- Conventional Oven