Stuffed Pork Tenderloin with Cream Cheese and Spinach
Source: combination of recipes
2 lb pork tenderloin
2 cups fresh spinach, chopped or 10 oz pkg frozen, thawed and drained.
8 oz cream cheese, softened
1/4 cup parmesan cheese, shredded
2 T mayonnaise
1 clove garlic, minced
1/2 tsp kosher salt
opt: 1/2 tsp red pepper flakes
Cut pork loin almost in half, do not cut all the way through - open like a book. Starting from the center, cut each side lengthwise almost in half again, open up. Pound out any high spots.
Mix remaining ingredients and spread over pork, roll up jelly roll style, tie with string to keep together.
Sprinkle top of pork with salt, pepper and oil, rub in slightly.
Bake at 375 until internal temp reaches 145, about 45 minutes. Let rest for 10 minutes after removing from oven. Slice.