Servings: 6
Ingredients
- 1 pork loin
- 1 tbsp Italian seasoning
- 4 oz cream cheese reduced fat
- 1/4 cup sun-dried tomatoes oil packed, julienned, drained and chopped
- 1/4 cup Parmesan cheese
- 1/2 cup baby spinach leaves fresh
- 1 tbsp fresh thyme chopped
- salt to taste
- pepper to taste
Instructions
- Heat oven to 425°F. Cut pork loin lengthwise, cutting mostly to the other side but not all the way through. Lay plastic wrap over the top and pound with a meat tenderizer until 1/2 inch thick.
- Sprinkle Italian seasoning over entire loin. On half of the pork loin (lengthwise), spread the cream cheese. Top with sun-dried tomatoes, Parmesan, and spinach leaves. To prevent over-stuffing, only place these ingredients on half of the loin.
- Lengthwise, starting from the cream cheese filled side, roll the pork loin up and secure with 3-4 strands of kitchen twine.
- Place rolled loin seam-side up on an edged baking sheet lined with foil. Sprinkle fresh thyme, salt and pepper on top of the rolled loin.
- Roast loin, uncovered, for 25-30 minutes until internal temperature is 145°F. Rest for three minutes and remove twine. Slice pork loin into 1-inch-thick pieces and serve.
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