Spinach Stuffed Pork Tenderloin
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
4 248 calories
- Serves:
- 4
ingredients
- 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
- 4 thin slices prosciutto
directions
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 inches of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 inches of the bottom; cover with plastic wrap.
- Flatten to 1/4 inches thickness. Remove plastic wrap; sprinkle with 1/4 tsp celery salt,1/4 tsp garlic powder and 1/4 tsp pepper. 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 inches to 2 inches intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow roasting pan.
- Bake uncovered, at 425 for 30 minutes or meat thermometer reads 160. Transfer to a serving platter. Let stand 10 minute before slicing.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!