Directions

• In a small nonstick skillet coated with cooking spray, saute the
• mushrooms until tender. Add the garlic; cook for 1 minute. In a
• small bowl, combine the mushroom mixture, spinach and cheese; set
• aside.
• Cut a lengthwise slit down the center of the tenderloin to within 1/2
• in. of bottom. Open tenderloin so it lies flat; cover with plastic
• wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with
• 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat
• to within 1 in. of edges.
• Close tenderloin; tie at 2-in. intervals with kitchen string. Place
• on a rack in a shallow roasting pan. Sprinkle with remaining salt
• and pepper.
• Bake, uncovered, at 425° for 30 minutes or until meat reaches