My niece Sunny Jo gave me this recipe, so delicious. I call her Sunshine, because she has a smile and personality that can put a smile on any ones face. She's a country girl living in the big city of New York now, but she still knows her Arkansas roots; that's why she named them "Spinach Hogs" after the Arkansas Razorbacks. You will love this recipe.
Spinach Hog
6 pork loin cutlets
4 ounce cream cheese
1 cup fresh chopped spinach
one garlic, minced
1/3 cup chopped pecans
Teriyaki Pineapple marinade
6 strips of bacon
Preheat your oven to 375 degrees and spray your baking dish with Pam cooking spray.
Marinate cutlets in teriyaki pineapple for at least 45 minutes, in the refrigerator.
In the mean time, you can mix up the cream cheese, spinach, garlic and pecan.
Spread on one side of the cutlets and roll them up.
After you have rolled it up, wrap a strip of bacon around it, and insert toothpick to keep it together. Repeat until all are wrapped. I poured a little more of the teriyaki pineapple marinade on top. Bake for 30 to 45 minutes.
This was a hit and a must keep recipe.
Be Sweet and Stay Sweet!
No comments:
Post a Comment