Tenderloin Spinach Spirals

By ezunich

Ingredients

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 cups (8 ounces) shredded cheddar cheese
• 1/2 cup raisins, coarsely chopped
• 1/2 cup egg substitute
• 1/4 cup beef broth
• 1/4 cup chopped green onions
• 2 teaspoons salt
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 2 whole beef tenderloins (2-1/2 to 3 pounds each)
• 2 tablespoons olive oil

Details

Servings 24

Preparation

Step 1

In a large bowl, combine the first nine ingredients, Set aside,

Cut each tenderloin horizontally from the long side to within 1/2 in, of opposite side, Open so meat lies flat; cover with plastic wrap, Flatten to 1/2-in, thickness; remove plastic wrap, Spread the spinach mixture over each tenderloin to within 1 in, of edges, Roll up jelly-roll style, starting with a long side; tie at 1-in, intervals with kitchen string, Place seam side down on a greased 'rack in a shallow roasting pan; brush with oil.

Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; weI/done, 170°), Let stand for 10 minutes, Cover and refrigerate until chilled, Discard kitchen string; cut into 1/2-in, slices,