Tuscan Pork with Lentils and Beans

• Lentil Mixture:
• 1 qt. cooked brown lentils
• 1 qt. canned great Northern beans, drained, rinsed
• 2-1/4 cups red peppers, diced
• 1-1/2 cups KRAFT Signature Roasted Red Pepper Vinaigrette Dressing
• Spinach Mixture:
• 3 qt. hot sauteed fresh spinach
• 2-1/4 cups OSCAR MAYER Bacon Pieces
• 3/4 cup KRAFT Signature Tangy Tomato Bacon Dressing
• 12 slices OSCAR MAYER Bacon
• 12 each boneless pork loin, cut into 1-inch-thick slices King Sooper's 1 lb For $1.99 thru 02/09
• 1-1/2 cups shredded fontina cheese
• 3/4 cup KRAFT Grated Parmesan Cheese

1. Lentil Mixture: Combine all ingredients; set aside.
2. Spinach Mixture: Mix spinach, bacon pieces and dressing; keep warm.
3. For each serving: Wrap bacon slice around 1 pork loin slice.
4. Grill on medium-high heat 3 to 4 min.
5. on each side or until bacon is crisp and pork loin is cooked through (160 degrees F).
6. Meanwhile, place 3/4 cup lentil mixture in small ovenproof skillet.
7. Top with 2 Tbsp.
8. fontina and 1 Tbsp.
9. Parmesan cheese.
10. Place under salamander 1 min.
11. or until cheese is melted and lentil mixture is warmed.
12. Place 1 cup spinach mixture on serving plate; top with grilled pork.
13. Serve with lentils in their skillet.
14. Garnish with chopped fresh parsley and additional diced red peppers, if desired.

canned great northern beans, red peppers, red pepper, fresh spinach, oscar mayer, tomato bacon, bacon, pork loin, fontina cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/tuscan-pork-lentils-beans-98327.aspx (may not work)