2 pork tenderloin (3/4 lb. each)
4 garlic cloves, minced
1 tsp. salt
1 box frozen spinach, chopped (water squeezed out)
Chicken bouillon cube
1 (4 oz.) cream cheese, room temperature
2 carrots, Julian
1 c. hot water

SAUCE:

Drippings from meat
Chicken bouillon cube
Garlic salt & pepper
1 tsp. Dijon mustard
2 tbsp. cornstarch
1 1/2 c. milk

Slice tenderloin in half and pound until meat is even. Overlap edges. Spread garlic and salt over meat, then spread cream cheese. Sprinkle dry spinach over cheese. Then add Julian carrots on top. Roll up like a jelly roll. Tie string every 2 inches to secure. Put in 2 quart low casserole dish. Dissolve bouillon cube in hot water and pour over meat. Bake at 325 degrees for 1 hour, basting every 10 minutes.

FOR GRAVY: In separate pan pour drippings. Under low heat mix cornstarch and cold milk until mixed; add to drippings, constantly stirring. Add another bouillon cube and mustard; salt and pepper to taste. Slice tenderloin and pour gravy over top and enjoy!