Fylld Grisskinka

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1. 1
   Preheat the oven to 425F°
2. 2
   Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.
3. 3
   Cut a lengthwise slit down the center of the tenderloin to within ½- inch of bottom (careful not to cut all the way through).
4. 4
   Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within ½-inch of bottom; cover with plastic wrap. Flatten to ¼-in. thickness with a mallet.
5. 5
   Remove plastic wrap; spread ½ of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.
6. 6
   Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1½-inch to 2-inch intervals with kitchen string.
7. 7
   Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.
8. 8
   Bake, uncovered, at 425F° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board.
9. 9
   Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.