Tenderloin Spinach Spirals

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded cheddar cheese
• 1/2 cup raisins, coarsely chopped
• 1/2 cup egg substitute
• 1/4 cup beef broth
• 1/4 cup chopped green onions
• 2 teaspoons salt
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 2 beef tenderloin roasts (2-1/2 to 3 pounds each)
• 2 tablespoons olive oil

1. In a bowl, combine the first 9 ingredients. Set aside.
2. Cut each tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open so meat lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic wrap. Spread the spinach mixture over each tenderloin to within 1 in. of edges. Roll up jelly-roll style, starting a long side; tie at 1-in. intervals with kitchen string.
3. Place seam side down on a greased rack in a shallow roasting pan; brush with oil. Bake, uncovered, at 425u0b0 for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes.
4. Cover and refrigerate until chilled. Discard kitchen string; cut into 1/2-in. slices.

spinach, cheddar cheese, raisins, egg substitute, beef broth, green onions, salt, garlic, pepper, tenderloin roasts, olive oil

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