Stuffed Pork Tenderloin with Hot Spinach Artichoke Dip

1. **Prepare the Spinach Artichoke Dip:** Combine 4 cups wilted spinach, 1 cup chopped canned artichoke hearts, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 cup freshly grated Parmesan, 1/2 cup grated pepper jack cheese, and salt & pepper to taste in a bowl. Mix until well combined.
2. **Marinate the Pork:** Place the pork tenderloin in a plastic bag with 1 bottle of GHughes Sugar-Free Honey Mustard and marinade overnight.
3. **Preheat Oven:** Preheat the oven to 400 degrees Fahrenheit. Line a cookie sheet with foil or parchment paper.
4. **Stuff and Roll:** Butterfly the tenderloin and place it on the cookie sheet. Add 1.5 cups of the prepared spinach artichoke dip as stuffing, then roll up the tenderloin and secure it with kitchen twine.
5. **Season and Bake:** Sprinkle 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/4 tsp dry mustard evenly over the top of the stuffed pork. Bake at 400 degrees Fahrenheit for 45 minutes or until the internal temperature reaches 145-165 degrees Fahrenheit, depending on your preferred doneness.
6. **Serve:** Slice and enjoy!