Spinach-Stuffed Pork Tenderloin

So, I made a fabulous meal tonight from the Taste of Home Cookbook. Andy and I both like a lot of recipes from this book so last weekend I went through it again to see what else I could make and came across this yummy recipe. I even learned how to butterfly a tenderloin while making this recipe. Here are the ingredients you need:

1 Pork Tenderloin (about 1 pound)
1/2 Teaspoon of celery salt, divided (I used regular salt)
1/2 Teaspoon of Garlic powder, divided
1/2 Teaspoon of pepper, divided
4 Slices of provolone cheese
2 Cups fresh spinach
2 Thin slices of deli ham

First thing you want to do is butterfly the tenderloin by cutting a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom. Then open the tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 inch of the bottom. Cover the tenderloin with plastic wrap and flatten it with a meat cleaver until it's about 1/4 inch thick like below.


Then you will want to sprinkle a 1/4 teaspoon each of the garlic, salt and pepper. Then layer the tenderloin with the cheese, spinach and ham like below.



Then roll the tenderloin like a jelly-roll and tie roast with kitchen string like below.


Sprinkle the rest of the garlic, salt and pepper on top of the tenderloin. Bake, uncovered at 425 degrees for 25 - 30 minutes or until your meat thermometer reaches 160 degrees. You will want to let the meat sit for 10 minutes before you start slicing into it.

I served this with my tastefully simple garlic and bacon mashed potatoes. Andy and I both love this meal and it will definitely be repeated in this house.


I do want to say that I made this meal completely by myself. Andy did help with tying the kitchen string around the tenderloin while I held it, but that is all he participated in. I am pretty proud of my gourmet meal on a Wednesday evening...hu huh...a work night.