STUFFED PORK LOIN WITH CREAM CHEESE

By Beefman-2

Ingredients

• 5 LB PORK LOIN
• 1 LB CREAM CHEESE
• 2 TBSP ITALIAN SEASNONING
• 1/4 TO 1/2 CUP PEPPERS OF YOUR CHOICE ( MORE IF YOU LIKE PEPPERS )
• 2 LARGE EGGS
• 1/2 - 3/4 CUP SEASONED BREAD CRUMBS ( I USE LA ROMANELLA )

Preparation

Step 1

BUTTERFLY THE PORK LOIN 1/4 INCH THICK OR SO,,, KEEPING THE MEAT EVENLY CUT AS MUCH AS POSSIBLE.


DICE THE PEPPERS WITH SEEDS REMOVED
WARM THE CREAM CHEESE SO IT CAN BE MIXED ( NOT MELTED, YOU WANT TO BE ABLE TO SPREAD IT ) PLACE INTO BOWL. ADD IN THE ITALIAN SEASONING AND PEPPERS MIX THOROUGHLY

SPREAD MIXTURE ONTO BUTTERFLY LOIN EVENLY USE ALL OF THE MIXTURE

ROLL LOIN INTO A ROLL LIKE BEFORE IT WAS BUTTERFLYED

TIE WITH BUTCHERS STRING

CRACK EGGS INTO BOWL AND SCRAMBLE, BRUSH ONTO LOIN THEN ADD BREAD CRUMBS TO EXTERIOR OF THE LOIN,

PLACE IN OVEN GRADE GLASS DISH OR BAKING PAN

COOK AT 375F FOR 40 TO 45 MINUTES, REMOVE FROM OVEN AND LET STAND 10 MINUTES BEFORE CUTTING

SERVE ON A BED OF YOUR FAVOURITE RICE WIT VEGGIES