I'm strong to the finish!

I never thought I would cook anything that contained spinach. As a kid, spinach was one of those foods that I stayed far, far away from. It just seemed to always be overcooked, slimy and (mostly) flavorless. Needless to say, I was not a fan. So no one was more surprised than me when I was flipping through my Taste of Home cookbook and found a recipe for Spinach-Stuffed Pork Tenderloin and it actually looked tasty. I was still a little hesitant, but I figured why not give it a try. After all, I am an adult, and I can try new things! And I am glad I tried this! It was delicious! Perfectly tender and sooooooooo yummy! I adapted the recipe a little because I couldn't find provolone cheese (I think you have to get it from the deli, and that's too expensive), so I swapped that for white American and I didn't have celery salt or garlic powder, so I improvised and used garlic salt! Hey, I cut out the need for 2 different seasonings! By the way, Ryan thought this was divine, so you need to make it....now!







Spinach-Stuffed Pork Tenderloin
adapted from Taste of Home Cookbook

1 pork tenderloin
5 slices white American cheese
garlic salt
freshly ground black pepper
2 cups fresh spinach
4-5 thin slices deli ham

1. Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch 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

2. Flatten to 1/4 inch thickness (with a meat mallet). Remove plastic wrap; sprinkle pork with garlic salt and pepper. Layer with the cheese, spinach and ham. Press down gently.

3. 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 more garlic salt and pepper. Place in a shallow baking pan.

4. Bake, uncovered at 425 degrees for 25-35 minutes or until a meat thermometer reads 160 degrees. Transfer to a serving platter. Let stand for 10 minutes before slicing.