Spinach Stuffed Pork Tenderloin

This is a Taste of Home recipe I have been using for a couple years now. It takes a lot of work, but it is soooo worth it. I also usually double the recipe and get the pork tenderloins that have two in a pack. One trick, ask the butcher at the grocery store for some cooking string and they will normally just cut you some off. That way you dont have to buy any. :) Works everytime! ENJOY. Its SOOOO delectable.

Ingredients
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)
Directions
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.
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.
Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.