Italian Stuffed Pork Tenderloin

Easter Dinner for One this Year

So my parents were out of town this year for Easter. So I made an Easter Dinner for One. My mom is not a big fan of pork so we normally just have ham and no other pork products, so I decided for Easter I was going to really take advantage of the use of pork this meal. Along with the Stuffed Tenderloin I made my Hagan Women Potato Salad. A recipe that my grandma and mom have made for a long time. That is on a separate post: http://recipesbylizzie.blogspot.com/2012/04/hagan-women-potato-salad.html

"Easter is a time to rejoice, be thankful, be assured that all is forgiven so life extends beyond the soil of earth."

Italian Stuffed Pork Tenderloin

Ingredients:


1 pork tenderloin (about 1 pound)
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp pepper
1 tbsp of dried thyme
1 tbsp of dried oregano
1 tbsp of dried basil
1 tsp of dried rosemary
4 slices provolone cheese
2 cups fresh spinach
2 thin slices black forest ham
4-6 think slices of prosciutto

Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of bottom of loin.
Open tenderloin so it lies flat (butterflied).
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-in. thickness with mallet
Remove plastic wrap
In a bowl combine all spices and herbs
Rub pork with spice and herb mixture.
Make a layer with the cheese
Then a layer with spinach
Then a layer with the ham
Press down gently.
Roll up jelly-roll style, starting with a long side.
Tie the roast at 1 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, at 375° for 40-50 minutes until juices are clear

Enjoy!