Spinach Stuffed Pork Tenderloin
Prep Time: 15 minutes
Bake Time: 25 minutes + standing
1 pork tenderloin (about 1 pound)
1/2 tsp celery salt, divided
1/2 tsp garlic powder, divided
1/2 tsp pepper, divided
4 slices provolone cheese
2 c fresh spinach
2 thin slices deli ham (1/2 oz each)
1. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in of bottom; cover with plastic wrap.
2. Flatten to 1/4 in thickness. Remove plastic wrap; sprinkle pork 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. Roll up jelly-roll style, starting with a long slide. Tie the roast at 1 1/2 in to 2 in intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan.
4. Bake, uncovered, at 425 for 25-30 minutes or until a meat thermometer reads 160. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Yield: 4 servings
Taste of Home Cookbook
Ken's Rating: *****
Chalsea's Rating: *****
Special Guest Matthew Mitchell: *****
We loved this recipe! And it's not as complicated as it looks. Served this with roasted potato/sweet potato medley and a walnut, pear, feta salad.
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