Taste of Home
Spinach-Stuffed Pork Tenderloin
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
YIELD: 4 servings.
Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.—Taste of Home Test Kitchen
Ingredients
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1 pork tenderloin (about 1 pound)
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1/2 teaspoon celery salt, divided
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1/2 teaspoon garlic powder, divided
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1/2 teaspoon pepper, divided
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4 slices provolone cheese
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2 cups fresh spinach
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2 thin slices deli ham (1/2 ounce each)
Directions
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1.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently.
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2.
Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan.
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3.
Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts
1 each: 248 calories, 12g fat (6g saturated fat), 87mg cholesterol, 588mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 32g protein.
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