Bacon/Blue Cheese Stuffed Pork Loin

• 3 -4 lbs boneless pork loin
• kitchen twine
• 12 teaspoon garlic salt
• 12 teaspoon fresh ground black pepper
• 10 ounces frozen spinach, thawed and drained
• 4 ounces cream cheese, softened
• 12 cup crumbled blue cheese
• 1 12 tablespoons Dijon mustard
• 2 teaspoons dried oregano
• 1 12 teaspoons dried basil
• 1 teaspoon ground black pepper
• 12 cup chopped green onion
• 2 slices bacon, cooked and crumbled
• 14 cup walnuts, chopped (optional)

1. Preheat oven to 350F.
2. To prepare the stuffing, place all ingredients in a bowl and stir until well mixed.
3. Butterfly (cut lengthwise almost all the way through) the pork loin.
4. Butterfly again on the left side and on the right side.
5. Spread the stuffing evenly over the loin.
6. Roll the loin up like a jelly roll and tie securely at 2-to-3 inch intervals with kitchen twine.
7. Place the loin in a shallow roasting pan.
8. Sprinkle with garlic salt and black pepper.
9. Roast for 45-60 minutes, or until internal temperature is 150-155F Let stand for 1 minutes.
10. Slice the pork, removing twine as necessary.

kitchen twine, garlic salt, ground black pepper, frozen spinach, cream cheese, blue cheese, mustard, oregano, basil, ground black pepper, green onion, bacon, walnuts

Taken from www.food.com/recipe/bacon-blue-cheese-stuffed-pork-loin-276284 (may not work)