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Submitted by: Gina McClenning from Valrico, FL
Originally shared on the web 10/08/2018

4-lb. boneless pork tenderloin roast
8-oz. pkg. light cream cheese, softened
1 T. dried pesto seasoning
1⁄2 c. baby spinach
4 slices bacon, crisply cooked
12-oz. jar roasted red peppers, drained and divided
1 t. paprika
1⁄2 t. salt
1⁄2 t. pepper
Garnish: baby spinach

Slice pork lengthwise, cutting down center, but not through other side. Open halves and cut down center of each half, cutting to, but not through other sides. Open pork into a rectangle. Place pork between 2 sheets of heavy-duty plastic wrap and flatten into an even thickness using a rolling pin or the flat side of a meat mallet. Spread cream cheese evenly over pork. Sprinkle with pesto seasoning; arrange spinach over cream cheese. Top with bacon slices and half of red peppers; reserve remaining red peppers for another recipe. Roll up pork lengthwise; tie at 2-inch intervals with kitchen string. Rub pork with paprika, salt and pepper. Place roast seam-side down on a lightly greased rack on an aluminum foil-lined baking sheet. Bake at 425 degrees for 30 minutes, or until a meat thermometer inserted into thickest portion registers 145 degrees. Remove from oven; let stand for 10 minutes. Remove string from pork; slice pork into 1⁄2-inch thick servings. Serve pork slices on a bed of spinach leaves, if desired. Serves 10.

Nutrition Per Serving: 292 calories, 12g fat, 5g sat fat, 120mg cholesterol, 1008mg sodium, 4g carbohydrate, 0g fiber, 1g sugars, 43g protein.