Spinach-Stuffed Pork Tenderloin

From TOH, I haven't tried this yet, but it looks fantastic!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 (1 lb)  pork tenderloin
• 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
• 1  ounce deli ham (2 thin slices)

Directions

1. 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.
2. 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.
3. 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.
4. 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.