Spinach-Stuffed Pork Tenderloin

• 1 pork tenderloin (about 1 pound)
• 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
• 2 thin slices deli ham (1/2 ounce each)

1. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently.
2. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan.
3. Bake, uncovered, at 425u0b0 for 25-30 minutes or until a thermometer reads 160u0b0. Transfer to a serving platter. Let stand for 10 minutes before slicing.

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

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