Spinach-Stuffed Pork Tenderloin

INGREDIENTS

1 1/4 pound pork tenderloin
1 teaspoon Italian seasoning
1/3 cup sun-dried tomatoes sliced
1/2 box frozen spinach thawed and excess water squeezed out
3/4 cup shredded mozzarella cheese
1 1/2 tablespoon olive oil
1 pound small potatoes, sliced or cut into 1 inch pieces
Salt and pepper to taste
Cooking spray
1 tablespoon chopped parsley


INSTRUCTIONS

Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking spray.
Cut a deep slit all the way down the length of the pork - do not cut all the way through. Lay the pork open like a book and pound to approximately 3/4 inch thick with a meat mallet.
Sprinkle the Italian seasoning, salt, and pepper over the pork. Layer the spinach, cheese, and sun-dried tomatoes over one side of the pork.
Roll the pork up tightly and secure with lengths of kitchen twine - tie each string about 2-3 inches apart.
Season the outside of the pork generously with salt and pepper. Place the pork on the lined sheet pan.
Place the potatoes in a bowl. Add the olive oil to the bowl; toss the vegetables to coat and season to taste with salt and pepper.
Place the potatoes on the sheet pan around the pork.
Place the pan in the oven and cook for 30 minutes or until potatoes are browned and tender and the internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer. 

Remove pork from heat and let rest for 5 minutes. Remove the string and slice the pork. Sprinkle with parsley and serve immediately with the potatoes.