Stuffed Pork Tenderloin

Here is really tasty dish that we all really enjoyed. The leftovers were as good as the first day. The kids both asked for me to make this one again.
I got this recipe from Favorite Family Recipes blog. ( these are her pictures, not mine)

Stuffed Pork Tenderloin

1 large pork tenderloin (I used the large pork tenderloin from Costco)
2 (8oz) pkg, cream cheese (I used about 1)
1 jar roasted red peppers ( I used Sun-Dried tomatoes in olive oil)
1 pkg bacon, cooked, crumbled
2 pkgs. dried pesto seasoning (I used 1, can be found by the gravy/dressing mixes)
Spinach leaves, fresh (to taste) ( I didn't put any of this on)
olive oil
salt & pepper
paprika

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. (If you are using another kind of pork tenderloin, try to spread it out and get it nice and flat). Once the tenderloin is flat and has a good surface area, spread the ( softened) 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 things of kitchen twine ( I didn't bother to do this step... it stayed together on its own) . Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking dish (you might have to cut it in half for it to fit) or you can put it on a greased cookie sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve! ( I made mine the night before and wrapped in tinfoil and then cooked it the next day.)

You can cut off a bit if it looks too big for your family... and freeze it to cook another day.