Herb-Stuffed Pork Tenderloin

Step 1: Preheat oven to 425°F. Trim any fat from pork. Using a sharp knife, cut meat in half lengthwise, cutting to, but not through, to the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound lightly with the flat side of a meat mallet.

Step 2: Heat oil in a pan over medium heat. Add garlic, spinach, salt and pepper. Stir until spinach is wilted.Remove and roughly chop.

Step 3: In a bowl, mix together vinegar, Dijon and rosemary. Spread mixture evenly over tenderloin. Spoon spinach evenly along the long, inner edge of the pork.

Step 4: Roll up tenderloin, stating at the spinach end. Tie meat with string, first at center, then at 1-inch intervals.

Step 5: Bake at 425F for 25 to 30 minutes, or until meat thermometer registers 160°F. Let stand 5 minutes. Remove stings, cut pork into 1/4-inch-thick slices and serve.