Creamy Spinach Pork Tenderloin Roulade

1. Preheat oven to 450F if you are cooking right away. Otherwise hold off on preheating the oven until you’re ready to use the pork. Butterfly the pork tenderloin (there are 2 pictured, you should only have 1). You do this by cutting either 1 or 2 slits through the meat depending on the size. 2. Put plastic wrap over the meat and pound it to 1/2″ thickness using the smooth side of the meat hammer. You want to be able to work with it later to roll it. 3. Season meat with salt and pepper to your liking. I normally sprinkle from the container until the whole tenderloin is covered. 4. Using the spiked side of the meat hammer, lightly pound the seasonings into the pork. 5. If you are prepping this recipe is advanced, store the pork tenderloin in the fridge. Otherwise, skip this step. 6. If you are resuming this recipe after you have pounded the pork tenderloin, preheat your oven to 450F. Bring 3 tbsp. 1 tsp. Olive Oil to high heat in a pan. Add the spinach and let it wilt. 7. Once the spinach starts to wilt, move it aside and add 2 tsp. garlic to the pan. Let this cook for 30-60 seconds and then mix everything together. 8. Using sliced prosciutto, cover the entire pork tenderloin so no meat can be seen. 9. Spoon the spinach and garlic mixture on top of the pork tenderloin, making sure that it doesn’t go too far toward the edges (it will come out of the tenderloin otherwise once we roll it). Add the cream cheese by ripping chunks off. 10. Begin to roll the tenderloin lengthwise. Make sure you have toothpicks or butchers string handy so you can secure it once it’s been rolled. 11. Roll the pork tenderloin with all of the fillings completely shut and then secure it shut with toothpicks or butchers string. 12. Rub the outside of the roulade with 1 tsp. garlic, 1/4 tsp. Mrs. Dash Table Seasoning and fresh ground black pepper to taste. 13. Bake the tenderloin at 450F for 20 minutes, then reduce heat (WITHOUT opening oven door) to 325F and bake for an additional 60-75 minutes or until temperature reaches 145F. 14. Once the meat is done, let rest in foil for about 5-10 minutes. 15. Quick tip: If you’re using canned green beans, sautee them in bacon fat (or olive oil) with red pepper flakes and a sprig or thyme. 16. Cut pork tenderloin into 3/4″ slices and serve. If you’re using green beans, add a little brown mustard and olive oil over the top.