Pork Tenderloin Stuffed with Spinach and Prosciutto

Using up what's in the fridge.

Pork Tenderloin Stuffed with Spinach and Prosciutto


Ingredients:

• 2 1-lb. pork tenderloins, all visible fat removed
• a large handful of big spinach leaves
• 3 oz. thinly-sliced prosciutto
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• olive oil

Directions:

• Pre-heat oven to 400 degrees F.  Spray a baking sheet with olive oil.
• On a cutting board, slice each tenderloin length-wise (like you're unrolling a cinnamon bun) a few times until you get an open rectangle of meat that is about 1/2-inch thick.  
• Arrange half of the spinach in a double-layer on top of the open tenderloin.  Then arrange half of the sliced prosciutto in a single layer on top of the spinach.  Roll the stuffed tenderloin up and lay it seam side down onto the baking sheet.  Repeat with the second tenderloin.
• Sprinkle each stuffed tenderloin with TSSS and TSGG.  Drizzle with olive oil and massage.
• Roast in pre-heated oven for about 40 minutes until the internal temperature reaches 145 degrees F.  Remove from oven and let sit for 5 minutes before slicing on a diagonal.