Pork tenderloin roulade

This was a spur of the moment recipe born out of boredom and necessity.It was one of the rare ones that work out way better than expected. The cayenne by the way is completely optional.

Pork Tenderloin

Filling
1 ts. salt
1/4 tsp black pepper
1 1/2 tbs Fresh parsley
1 cup spinach chiffonade
2 tbs. butter
Cayenne pepper to taste

Place the tenderloin with the skinny end facing you. With a boning knife(Or Chef's knife) Start a small incision in to the side. Open the slit and continue until the tenderloin is opened as much as possible. Melt the butter and apply to the inside of the pork. Apply the filling onto of the butter. Roll the pork back up and truss with butchers string.