Place the pork on a cutting board. Use a sharp knife to slice it open lengthwise. Do not cut all the way through. Open it like a book. This makes space for stuffing. Pat it dry with paper towel for better seasoning.

Rub salt, pepper and paprika over the pork. Make sure all sides are covered. This step adds flavor to the meat itself. Let it rest for a few minutes while you prepare the filling.

Heat olive oil in a pan over medium heat. Add chopped onion and garlic. Cook until soft and fragrant. Add mushrooms and cook until water dries. Then add spinach and cook until wilted.

Turn off the heat and let the mixture cool slightly. Add cream cheese, breadcrumbs, and parmesan cheese. Mix everything well until creamy and thick. This will be your delicious stuffing.

Spread the stuffing evenly over the opened pork tenderloin. Do not overfill it. Leave a little space around the edges. This helps keep the filling inside while cooking.

Carefully roll the pork back into its original shape. Use kitchen twine or toothpicks to secure it. This keeps the stuffing inside while baking.

Heat a little oil in a pan. Place the rolled pork inside. Sear all sides until golden brown. This locks in the juices and adds a nice color.

Place the pork on a baking tray. Cover loosely with foil. Bake in a preheated oven at 180°C for 30–35 minutes. Remove foil in the last 10 minutes for a golden top.

Take the pork out of the oven. Let it rest for 10 minutes. This keeps it juicy. Slice into thick pieces before serving.