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Slawsa-Stuffed Pork Tenderloin
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
1 cup Slawsa
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 pork with plastic wrap and flatten to 1/4-in. thickness using a meat tenderizer.
Remove plastic wrap and sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, Slawsa 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 in a shallow baking pan.
Bake, uncovered, at 425° turning occasionally for 25-30 minutes, or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Created by Chef Jernard Wells of Bon Appetite Bistro INC exclusively for Nicole Foods.
