Spinach Stuffed Pork Tenderloin

Here's a favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling.


4 servings


1 pork tenderloin (about 1 pound)
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
2 thin slices deli ham (1/2 ounce each)


Preheat oven to 425°F (218°C). 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 inch of bottom; cover with plastic wrap. Flatten to 1/4-inch 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.

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.

Bake, uncovered, for 25 to 30 minutes or until a meat thermometer reads 160°F (71°C). Transfer to a serving platter. Let stand for 10 minutes before slicing.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 25 minutes
Standing Time: 10 minutes

Nutritional Information

1 serving equals 248 calories, 12 g fat (6 g saturated fat), 87 mg cholesterol, 588 mg sodium, 2 g carbohydrate, 1 g fiber, 32 g protein.

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