Step 1

Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.

Step 2

Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through).

Step 3

Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Step 4

Remove plastic wrap; spread 1/2 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.

Step 5

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.

Step 6

Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

Step 7

Bake, uncovered, at 425° 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.

Step 8

Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.