• Marinara sauce, warm,
  • 1 Smithfield Peppercorn & Garlic Marinated Fresh Pork Tenderloin,
  • 4 oz light cream cheese,
  • 1/4 teaspoon onion powder,
  • 4 slices Smithfield Hickory Smoked Bacon, cooked crisp and crumbled,
  • 1/4 cup (1 oz.) shredded Parmesan cheese,
  • 1/4 cup finely chopped fresh basil, loosely packed,
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MAIN DISH

Italian Tenderloin Roulades

Instructions

1. Freeze tenderloin for 1 1/2 hours. Heat oven to 400°F. Cut tenderloin lengthwise into 5 thin slices; pound to 1/4-inch thick.
2. Beat cream cheese and onion powder until smooth. Stir in bacon, Parmesan and basil; mix well.
3. Spread cream cheese mixture onto each pork strip. Roll up and secure with wooden skewer; place seam side down on baking sheet.
4. Bake at 400°F for 25 minutes until internal temperature reaches 150°F. Serve topped with warm marinara.