Spinach-Stuffed Pork Tenderloin Goodness

This is something that I like to make for that special someone or when I am entertaining a large group. It is a really simple delicious dish. I have been trying to perfect this on the grill but am having a hard time with it drying out. But in the oven it's perfect. Make sure that the sliced ham you use is fresh from the deli and not that crap you get in the bag. I have been rolling around the idea of slicing this really thin and then serving it on some egg-wide noodles with a good tomato sauce. I will let you all know how that turns out when I get around to it.

1. 1 pork tenderloin (around 1 pound)
2. ½ teaspoon celery salt
3. ½ teaspoon garlic powder
4. ½ teaspoon pepper
5. 4 slices provolone cheese
6. 2 cups fresh spinach
7. 2 thin slices deli ham
   

1. Cut a lengthwise slit down the center of he tenderloin to within ½ in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within ½ in. of bottom; cover with plastic wrap.
2. Flatten to ¼-in. thickness. Remove plastic wrap; sprinkle pork with ¼ teaspoon celery salt, ¼ teaspoon garlic powder and ¼ teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently.
3. Roll up jelly-roll style, starting with a long side. Tie the roast at 1 ½-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.