Stuffed Pork Tenderloin Creole

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1 ½ to 2 pound pork tenderloin

Poultry seasoning, salt and white pepper

¼ pound mildly spiced ground bulk pork sausage, cooked and crumbled

¼ cup diced celery

⅓ cup diced onion

¼ cup diced green bell pepper

8 ounce baby spinach leaves

¼ cup toasted blanched almonds

1 tablespoons minced white raisins (dried cranberries would be good too)

2 tablespoons

½ cup soft breadcrumbs

Directions at facebook.com

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