Pork Tenderloin Stuffed with Spinach and Mozzarella

Using up what's in the fridge again - part of a clamshell of baby spinach leaves, and some shredded mozzarella that expires tomorrow.

Pork Tenderloin Stuffed with Spinach and Mozzarella


Ingredients:

• 2 1-lb. pork tenderloins, all visible fat removed
• a large handful of baby spinach leaves
• about 1/3 cup of shredded part-skim mozzarella
• 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 (okay, more of an oval) of meat that is about 1/2-inch thick.  
• Arrange half of the spinach on top of one of the open tenderloins.  Then arrange half of the mozzarella on top of the spinach.  Roll the stuffed tenderloin up tightly 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.