Pesto Rolled Pork Loin with Spinach and Cheese - Now That's What I'm Talking About!

One of my favorite pork recipes and super easy to make. It looks complicated and is elegant enough to serve to company!

• 1 (1-pound) pork tenderloin, trimmed
• 1/4 cup basil pesto
• 1 cup baby spinach
• 2 minced garlic cloves
• 1/4 cup (1 ounce) crumbled ricotta salata cheese
• Olive oil-flavored cooking spray
• 1/4 teaspoon black pepper
• Basil,olive oil, salt and pepper

Preheat oven to 500°.

Start on one end and put a slit down the the loin and start to cut around in a circular movement until the pork loin is laying flat (See pictures).Place pork between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. 

Spread pesto and garlic evenly allover the inside length of tenderloin; top with spinach and cheese. Lay down some whole fresh basil leaves.Roll and Close tenderloin; secure at intervals with wooden picks. Place pork in a skillet coated with cooking spray and brown on all sides. Transfer to a baking pan and sprinkle evenly with salt and pepper. 

Bake at 500° for 22 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Discard wooden picks; cut pork into slices. 

Note: You can also add Prosciutto to the filling!