Spinach Stuffed Pork Tenderloin

1. 1

   Cut a lengthwise slit down the center of the tenderloin to within 1/2 inches of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 inches of the bottom; cover with plastic wrap.

2. 2

   Flatten to 1/4 inches thickness. Remove plastic wrap; sprinkle with 1/4 tsp celery salt,1/4 tsp garlic powder and 1/4 tsp pepper. 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 inches to 2 inches intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow roasting pan.

4. 4

   Bake uncovered, at 425 for 30 minutes or meat thermometer reads 160. Transfer to a serving platter. Let stand 10 minute before slicing.

* Per serving · 4 servings · Values may vary.