Spinach-Stuffed Pork Tenderloin

• 1 (1 lb) pork tenderloin
• 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
• 1 ounce deli ham (2 thin slices)

1. Cut a lengthwise slit down center of tenderloin to within 1/2 inches of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with plastic wrap.
2. Flatten to 1/4 inch thickness, remove wrap, sprinkle with 1/4 teaspoons each celery salt, garlic powder and pepper, then layer with 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 in to 2 inches intervals with kitchen string. Sprinkle with remaining seasonings and place on a rack in a shallow baking pan.
4. Bake uncovered, at 425u0b0F for 25-30 minutes or until a meat thermometer reads 160u0b0F Transfer to serving platter, and allow to stand for 10 minutes before removing strings and slicing.

pork tenderloin, celery salt, garlic powder, pepper, provolone cheese, fresh spinach, deli ham

Taken from www.food.com/recipe/spinach-stuffed-pork-tenderloin-294314 (may not work)