Spinach Stuffed Pork Tenderloin

• 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
• 4 thin slices prosciutto

1. Cut a lengthwise slit down the center of the tenderloin to within 1/2 inches of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 inches of the bottom; cover with plastic wrap.
2. Flatten to 1/4 inches thickness. Remove plastic wrap; sprinkle with 1/4 tsp celery salt,1/4 tsp garlic powder and 1/4 tsp pepper. 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 inches to 2 inches intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow roasting pan.
4. Bake uncovered, at 425 for 30 minutes or meat thermometer reads 160. Transfer to a serving platter. Let stand 10 minute before slicing.

pork tenderloin, celery salt, garlic powder, pepper, provolone cheese, fresh spinach, thin slices prosciutto

Taken from www.food.com/recipe/spinach-stuffed-pork-tenderloin-531613 (may not work)