Mediterranean Pinwheels

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomatoes, feta, spinach, and olive oil, then rolled and tied into pinwheels. Sliced into individual portions, ready for the oven. Sear briefly to set the crust, then bake at 375°F to a 140°F internal. The kind of dinner that looks like effort and isn't. Made fresh in-house.