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Chop the spinach and mince the garlic. In a bowl, mix together the softened cream cheese, chopped spinach and minced garlic. Season with salt and pepper. Along the length of the tenderloin, cut a slit. Make sure to not cut all the way through. Season the pork with salt and pepper all around. Grease an oven-safe dish with some oil. Place the tenderloin in the dish and fill the slit with the filling. Bake until done, about 20 minutes. If you have a meat thermometer aim for 145 F to 160 F (63 C to 71 C), depending on how done you like your pork. Remove from the oven and let rest for 5 minutes. Serve, for example with a side of vegetables or salad. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or oven.
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