Stuffed Pork Tenderloin with Mushrooms

Butterfly tenderloin and pound until about ¼” thick; coat with a small amount of olive oil, then sprinkle with kosher salt and Creole seasoning; set aside.
In a saute pan over medium-high heat, saute the sliced mushrooms in 2 tablespoons butter and olive oil with a ¼ teaspoon of salt until the mushrooms' liquid is released and cooked off. About 7 minutes.
Add the shallots and the Herb and Spice Blend; saute for about 3 minutes.
Add the wine; simmer until reduced by about half, about 7 minutes.
Add 2 tablespoons butter, then add the garlic and the spinach; saute until the spinach has wilted, about 5 minutes.
Next, increase the heat and add the stock. Bring the stock to a simmer, then lower the heat and simmer until slightly reduced, about 3 minutes.
Remove the saute pan from the heat and add the parmesan cheese and breadcrumbs. Stir to combine. Set aside to cool for about 10 minutes.
Spread the stuffing mixture in the center of the tenderloin, lengthwise.
Roll into a loaf with ends tucked in.
Tie the tenderloin. Brush the tenderloin with olive oil and sprinkle on Creole seasoning.
Sear on all sides in a skillet over medium-high heat..
Place the seared tenderloin in a prepared baking pan; cover with the remaining filling, if desired.
Place in a preheated 425-degree oven for 25 minutes. Test with an instant-read thermometer to an internal temperature of at least 145 degrees Fahrenheit.
Remove and rest for 10 minutes before slicing.