Need a pork roast entrée that's sure to impress? Try this gorgeous (and delish!) roast filled with sautéed peppers, bacon and luscious cream cheese.
What You Need
Original recipe yields 8 servings
4 slices OSCAR MAYER Bacon, chopped
2 leek s, white and light green parts thinly sliced
1/2 cup each finely chopped green, red and yellow bell pepper s
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 boneless pork loin roast (2 lb.), butterflied
1/2 tsp. black pepper
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Let's Make It
Heat oven to 350ºF.
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towel. Add leeks and bell peppers to drippings in skillet; cook and stir 6 to 8 min. or until crisp-tender. Transfer mixture to medium bowl; refrigerate 10 min.
Add cream cheese and bacon to leek mixture; mix well. Open meat; place, cut-side up, on work surface. Spread cream cheese mixture onto meat to within 1/2 inch of edges. Starting at 1 long side, roll up meat; tie closed with kitchen string. Place in baking dish; sprinkle with black pepper.
Bake 1 hour or until meat is done (145ºF). Let stand 10 min. before slicing.
Prepare using PHILADELPHIA Neufchatel Cheese.
Ask your butcher to butterfly the pork roast for you.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.