Spinach & Provolone stuffed Pork Tenderloin

For those of you that want a dinner idea, here's the stuffed pork tenderloin that I made last night. I used Adobo Goya all purpose seasoning, spinach and provolone cheese. Preheat the oven to 425... I had two tenderloins weighing about 2.65 lbs all together, cut them so they roll out flat, cover with plastic wrap and use a meat tenderizer. Take plastic wrap off and season with whatever you choose, then pour a bit of olive oil and brush to cover the loin. Lay down slices of provolone cheese and then top with spinach. Tightly roll the loin and secure it by tying pieces of cooking twine about every inch or so, season the outside and brush it with olive oil. Make sure your oven is preheated to 425 and put the loin in the oven for about 10 minutes or until it starts to brown. Turn the temp down to 350, for every lb that it weighs add 25 minutes for cooking time so I kept mine in for a little over an hour. About every 15-20 minutes brush more olive oil to cover the loin to keep it moist. Once cooked let it rest for about 10 minutes, remember to cut the twine off and enjoy. :P