Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin Recipe

Combine crushed garlic, lemon juice, mustard, olive oil, and pepper. Mix well.

Cut a lengthwise slit down the center of the tenderloin to within ½- inch of the bottom. (Be careful not to cut all the way through).

Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within ½-inch of the bottom. Cover with plastic wrap, then flatten to ¼-in. thickness with a mallet.

Remove plastic wrap. Spread ½ of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun-dried tomatoes, and prosciutto on top. Press down gently.

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-½-inch to 2-inch intervals with kitchen string.

Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

Bake, uncovered, at 425 degrees F for 25 to 30 minutes or until a meat thermometer reads 160 degrees F. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board.

Let stand 10 minutes before removing the string and slicing. Slice into 8 pieces.