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Categories:
canned Great Northern beans red peppers red pepper fresh spinach Oscar Mayer tomato bacon bacon pork loin Fontina cheese Parmesan cheese
Viewed: 91 - Published at: 3 years agoIngredients
- 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
Method
- Lentil Mixture: Combine all ingredients; set aside.
- Spinach Mixture: Mix spinach, bacon pieces and dressing; keep warm.
- For each serving: Wrap bacon slice around 1 pork loin slice.
- Grill on medium-high heat 3 to 4 min.
- on each side or until bacon is crisp and pork loin is cooked through (160 degrees F).
- Meanwhile, place 3/4 cup lentil mixture in small ovenproof skillet.
- Top with 2 Tbsp.
- fontina and 1 Tbsp.
- Parmesan cheese.
- Place under salamander 1 min.
- or until cheese is melted and lentil mixture is warmed.
- Place 1 cup spinach mixture on serving plate; top with grilled pork.
- Serve with lentils in their skillet.
- Garnish with chopped fresh parsley and additional diced red peppers, if desired.
