Stuffed-spinach pork tenderloin is the perfect option for a holiday meal, a patio dinner with friends or a Tuesday night with the family. Trust me when I say you'll want to bookmark this one.
Instructions
1
Flatten and stuff the tenderloin
2
Remove the pork from the package and pat dry with paper towels. Using a sharp knife, cut a slit down the length of the tenderloin, 1/2-inches from the bottom so it "butterflies" and lies flat. Repeat the same cut lengthwise down each half of the butterflied loin, taking care to not slice all the way through. Cover the meat with plastic wrap and pound it flat with a mallet or by pressing down with a plate or cutting board until it reaches 1/4-in. thickness. Remove the plastic wrap and season the meat with celery salt, garlic powder and pepper. Layer the seasoned pork with the cheese, fresh spinach and the ham.
3
Preheat the oven to 425°F and gently pat the pork loin ingredients down to ensure they adhere together. Starting at one of the long sides, roll the meat and keep it tight. Using the kitchen string, tie the stuffed tenderloin at 1-1/2 to 2 inch intervals. Sprinkle with celery salt, garlic powder and pepper and place on a rack and into a shallow baking pan.
4
Place the stuffed tenderloin into the oven and bake for 25 to 30 minutes or until it reaches an internal temperature of 160º. Remove the meat from the oven and transfer to a cutting board. Let the tenderloin rest for ten minutes before slicing to allow the juices to reabsorb into the meat. Slice the spinach-stuffed pork and place it on a serving platter. Prepare yourself for compliments.
