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From TOH, I haven't tried this yet, but it looks fantastic!
Make and share this Spinach-Stuffed Pork Tenderloin recipe from Food.com.
- Cut a lengthwise slit down center of tenderloin to within 1/2 inches of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with plastic wrap.
- Flatten to 1/4 inch thickness, remove wrap, sprinkle with 1/4 teaspoons each celery salt, garlic powder and pepper, then layer with cheese, spinach and ham. Press down gently.
- Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 in to 2 inches intervals with kitchen string. Sprinkle with remaining seasonings and place on a rack in a shallow baking pan.
- Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings and slicing.
I used a pork loin (not tenderloin) that I made into a flat piece by cutting down the middle then making a v cut on either side of the center cut and cutting parallel to the surface. The cooking time was a little longer, but suprisingly not that much longer ( I used a meat thermometor to determine when to remove.) I don't know if this was because I used a bigger piece of meat, but after the roast cooked and I cut into it, it was as if the cheese had dissappered, I guess it just melted into the meat? So keep that in mind and maybe add an extra layer of cheese. I only had celery seed so I used and that and a little regular table salt. I particulary liked the celery flavor. This makes such a lovely presentation as well as being a delicious piece of meat.
I did this recipe a little bit differently but it turned out great! Instead of just cooking it in the oven, I browned the outside of the tenderloin (after I stuffed it) in olive oil before putting it in the oven at 375 degrees. I left it in for 25 minutes and it was delicious! This was a great recipe.
This recipe was wonderful, my kids even ate it. I was having trouble finding it again in my TOH magazines so I was very happy to find it here.