Butterfly the pork: On a steady cutting board using a sharp non-serrated knife, gently start from the top of the tenderloin, making a cut on the lower third portion of the pork, inserting your knife about all the way, but not breaking through on the other side. As you cut, it will start to unfold into a bigger piece. One side (the left) should look thicker than the right. Again, start from the top and gently run your knife down again, as the second half unfolds, and you’re left with a nice thin piece of pork (You can also ask your butcher to do this!!) *See pictures.

Once your meat is cut, in a medium sized skillet, drizzle about 2 table spoons of the olive oil. Sauté the spinach for a few minutes until it wilts little bit. Add in the sun dried tomatoes and cook together another 5 minutes until spinach is completely wilted and mixed with the sun dried tomatoes. Take off the heat and let cool for a few minutes.

Once your mixture is cooled, add in your pine nuts, mozzarella, Pecorino, garlic and pepper. Taste the mixture at this point to see if it needs salt (I actually didn’t salt my spinach mixture!). Mix until completely combined.

Time to roll up! Spread your mixture evenly on the pork, leaving only about a 1/2” border around. Starting from the part that’s closest to you, slowly roll the tenderloin, tucking in all of the filling as you roll. To ensure the filling doesn’t fall out as it cooks, tie the pork using the kitchen twine. You want a piece of twine every 3” or so.

Pre-heat the oven to 400 degrees.

Using either a cast iron skillet or oven-safe heavy bottom pan, pour 2 tablespoons of olive oil into it and heat on medium. Brown the pork on each side. Add in the chicken broth to deglaze the pan, and move the pan into the oven. Cook about 25 minutes, or until pork hits 145 degrees. Let the pork rest for a few minutes before slicing.