Serves 8-10. Very colorful at Christmas.
(1) 4 pound boneless pork loin roast
(1) 8 oz. package cream cheese
1 T dried pesto
1/2 cup cooked spinach
6 bacon slices, cooked and drained
(1) 6 oz. jar, roasted red peppers, drained
1 t salt, pepper and paprika
Slice pork lengthwise, cuting down center but not through to the other side. Open into a rectangle.
Place plastic wrap over pork and pound with a meat mallet or rolling pin.
Spread cream chesse evenly down center. Add pesto, red peppers, spinacn and bacon. Roll up pork with kitchen string. Secure at two inch intervals.
Rub pork with salf, paprika and pepper. Place seam side down on a lightly greased rack on an aluminum lined pan.
Bake at 425 for 30 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove from oven and let stand 10 minutes. Slice and place on fresh spinacn leaves.