Pork Tenderloin Florentine

Pork Tenderloin Florentine

2 3/4-pound pork tenderloins
1 small clove garlic
1 teaspoon salt
1 3-ounce package cream cheese – room temperature
1 10-ounce package frozen chopped spinach – thawed and drained
3 medium-size carrots – cut into julienne strips, cooked
1 chicken bouillon cube
1 cup hot water

Split each tenderloin lengthwise, cutting almost through to opposite side. Open out flat. Lay tenderloins, cut side up, overlapping them slightly with tips at opposite ends. Pound lightly to flatten evenly. Mash garlic with salt. Spread evenly over surface of meat, then spread with cream cheese. Pat spinach dry then spread over cream cheese. Arrange carrot strips lengthwise on spinach. Roll up tenderloins, starting on wide side, and tie with string at 2 inch intervals. Place in shallow 2-quart casserole. Dissolve bouillon cube in hot water; pour over meat. Bake, uncovered, in 325ºF oven 1 hour or until meat is done, basting with bouillon several times. Cut in 1/2 to 3/4 inch slices to serve.