Spinach-Stuffed Pork Tenderloin

1. 1

   Cut a lengthwise slit down center of tenderloin to within 1/2 inches of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with plastic wrap.

2. 2

   Flatten to 1/4 inch thickness, remove wrap, sprinkle with 1/4 teaspoons each celery salt, garlic powder and pepper, then layer with cheese, spinach and ham. Press down gently.

3. 3

   Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 in to 2 inches intervals with kitchen string. Sprinkle with remaining seasonings and place on a rack in a shallow baking pan.

4. 4

   Bake uncovered, at 425u00b0F for 25-30 minutes or until a meat thermometer reads 160u00b0F Transfer to serving platter, and allow to stand for 10 minutes before removing strings and slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.