3poundspork tenderloin(each comes with 2 tenderloins, usually)
Salt and pepper
5ozfrozen spinach(thawed and liquid squeezed)
1/2cuproasted bell peppers(chopped and extra liquid removed)
1/2 to 1cupshredded mozzarella cheese
Preheat oven to 425 degrees F. Follow directions on how to roast garlic. This should take about 40 minutes. When roasted, remove from oven and squeeze out all the garlic cloves and make a paste with a fork.
Meanwhile, butterfly the pork tenderloin: using a sharp knife, make a vertical cut lengthwise (from the thinner edge or side), but not all the way through. Stop at about 1 inch from the other end. Open it up like a book. Cover it with a plastic wrap, and pound it to a little less than 1/2 inch thick.
Generously season both sides of the pork tenderloin with salt, pepper, and Italian seasoning to taste
Spread one side of the pork tenderloin with roasted garlic paste. Layer prosciutto. Then layer spinach, bell peppers and cheese on one half of the pork tenderloin (this will make rolling easier and less of a mess).
Tightly roll the prepared pork tenderloin. Tie with kitchen twine. I cut 6 strings of kitchen twine and tied it across the pork.
Heat some olive oil on a large skillet to medium heat. Brown all sides, about 8 minutes total.
Transfer to a baking pan and cover with aluminum foil. Roast at 425 degrees F for about 25 minutes. Then uncover and roast for another 15 minutes, or until internal temperature registers 145 degrees F.
Remove from oven. Let sit for 15 minutes before slicing.