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| INGREDIENTS |
| 1 |
(1 lb.) pork tenderloin |
| ½ tsp. |
celery salt, divided |
| ½ tsp. |
garlic powder, divided |
| ½ tsp. |
pepper, divided |
| 4 |
slices provolone cheese, reduced fat |
| 2 cups |
fresh spinach |
| 1 oz. |
deli ham (2 thin slices) |
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| RECIPE |
- Preheat oven to 425ºF.
- Trim tenderloin of fat and silver skin.
- Pound tenderloin to ¼-inch by putting in a large zip lock bag with 1 tablespoon water. Pound gently so you do not tear the meat.
- Lay on baking sheet and sprinkle with ¼ teaspoon each celery salt, garlic powder, and pepper.
- Top the tenderloin with cheese, spinach, and ham. Press down gently.
- Roll up jelly-roll style, starting with a long side.
- Tie the roast at 1½ - 2 inch intervals with kitchen string.
- Sprinkle with remaining seasonings and place on a rack in a shallow baking pan.
- Bake uncovered for 25-30 minutes or until a meat thermometer reads 160°F.
- Transfer to serving platter and allow to rest for 10 minutes before removing strings and slicing.
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| SERVING SUGGESTION |
SERVING SIZE:
¼ of meat
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
249 |
|
| Total Fat |
11 g |
|
| Sodium |
420 mg |
|
| Total Carbohydrates |
2 g |
|
| Fiber |
1 g |
|
| Protein |
32 g |
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