Spinach-Stuffed Pork Tenderloin Recipe
1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)
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.
Flatten to 1/4-in. thickness.
Remove plastic wrap;
sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper.
Layer with the cheese, spinach and ham. Press down gently.
Roll up jelly-roll style, starting with a long side.
Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.
Sprinkle with remaining celery salt, garlic powder and pepper.
Place on a rack in a shallow baking pan.
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.
Tonight I’m serving with curried rice, garden salad and fruit compote.