Spinach Stuffed Pork Tenderloin

Ingredients:

• 16 oz. Pork Tenderloin - trimmed, butterflied, and pounded to @ 1/4 inch.
• 4 Cup Fresh spinach, slightly packed
• 1 clove garlic, minced.
• 1/2 cup onions, chopped fine.
• 3 slices provolone cheese.
• 1/2 tsp. salt - divided
• 1/2 tsp. black pepper - divided
• 1 tsp olive oil
• non stick cooking spray

Directions:

Preheat oven to 425 degrees.
Spray a large pan with non-stick spray. Add 1 tsp olive oil, Add garlic and onions, sautee until softened and then add spinach and sautee until totally wilted. Removed from pan and drain if there is a lot of moisture

Lay out pork tenderloin, sprinkle with 1/2 of the salt and 1/2 of the pepper. Spread spinach mixture over tenderloin. Lay out cheese on spinach. Roll up, starting a long side. Tie with kitchen string every 3 inches starting near each end. Sprinkle remaining 1/2 tsp of salt and pepper on roast. Place in shallow roasting pan sprayed with non stick spray. Place in oven and roast at 425 degrees for 25-30 minutes or until meat thermometer reads 160 degrees.
Remove from oven. Cover with aluminum foil and let rest for 5-7 minutes. Cut and serve.

*Recipe courtesy of SparkRecipes.com