Pork Tenderloin Florentine

• 1 pork tenderloin (1 pound)
• 1/8 teaspoon garlic powder
• 5 to 6 medium whole fresh mushrooms
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained, divided
• 1/2 cup corn-bread stuffing mix
• 3 tablespoons grated Parmesan cheese, divided
• 3 tablespoons butter, melted
• 1 tablespoon sliced green onion
• Browning sauce, optional
• Dash ground nutmeg

1. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten with the flat side of a meat mallet or rolling pin to 1/4-in. thickness. Remove plastic and sprinkle meat with garlic powder; set aside.
2. Separate caps from stems of three mushrooms; set caps aside. Chop stems and remaining mushrooms to measure 1/2 cup. In a bowl, combine chopped mushrooms, half the spinach, stuffing mix, 2 tablespoons cheese, butter and onion; mix well. Spread over tenderloin. Roll up, starting with a long edge. Secure with toothpicks.
3. Place, seam side down, in a greased
4. ; brush lightly with browning sauce if desired. Top with remaining spinach; sprinkle with nutmeg. Arrange mushroom caps around meat; sprinkle with remaining Parmesan.
5. Cover and bake at 350u0b0 for 30 minutes. Uncover and bake 10 minutes longer or until a thermometer inserted into meat layer reads 160u0b0-170u0b0. Cut into 1-in. slices.

pork tenderloin, garlic, mushrooms, spinach, cornbread stuffing mix, parmesan cheese, butter, green onion, browning sauce, ground nutmeg

Taken from www.tasteofhome.com/recipes/pork-tenderloin-florentine/ (may not work)