Spinach Artichoke Stuffed Pork Tenderloin

For the Spinach-Artichoke Dip: Combine all the dip ingredients (wilted spinach, chopped artichoke hearts, mayonnaise, sour cream, Parmesan, pepper jack cheese, salt, and pepper to taste) in a bowl and mix until well combined.

For the Stuffed Pork: 1. Place the pork tenderloin in a plastic bag with the honey mustard or dressing and marinade overnight. 2. Preheat the oven to 400 degrees Fahrenheit. Line a cookie sheet with foil or parchment paper. 3. Butterfly the tenderloin and place it on the cookie sheet. Add the spinach artichoke dip stuffing, then roll up the tenderloin and secure with twine. 4. Sprinkle the salt, pepper, garlic powder, and dry mustard evenly over the top of the stuffed pork. 5. Bake at 400 degrees Fahrenheit for 45 minutes or until the internal temperature reaches 145-165 degrees Fahrenheit, depending on how you like your pork cooked. 6. Slice and enjoy!