From TOH, I haven't tried this yet, but it looks fantastic!
My Private Note
Units: US | Metric
- 1Cut 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.
- 2Flatten 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.
- 3Roll 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.
- 4Bake 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.
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Nutritional Facts for Spinach-Stuffed Pork Tenderloin
Serving Size: 1 (164 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 269.3
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 7.1 g
- Cholesterol 98.2 mg
- Sodium 405.3 mg
- Total Carbohydrate 1.8 g
- Dietary Fiber 0.5 g
- Sugars 0.3 g
- Protein 32.1 g
The following items or measurements are not included: