Heat a saucepan over low heat.
Add in you olive oil and heat it as well.
Place chopped onions in the pan.
Stirring occasionally, cook them for about 10 minutes.
Sprinkle with about ¼ teaspoon salt
Continue to cook for another 5-10 minutes, stirring occasionally so it won't burn.
I sprinkled mine with about ¼ teaspoon sugar. You can skip this if you want, but I like it for better caramelization.
Once the onions are beautiful and caramelized, remove from heat and allow them to cool.
While they are cooling, let's saute the spinach.
Add 1 tablespoon olive oil to a pan and heat over medium heat.
Put in your spinach and cook for about 5-7 minutes until it is wilted. Make sure and stir occasionally.
Once both have cooled, let's start the pork.
Butterfly the pork. Once it is cut, I like to put it on a cutting board, then cover it with saran wrap. Pound it with the meat tenderizer until the pork is flat and the same thickness.
Combine the rub ingredients and mix well. Sprinkle about ⅓ of it on the cut side up of the pork tenderloin.
Spread the onions across the tenderloin, then the spinach, and lastly dot the goat cheese on.
Roll the pork up tightly and tie as shown in the photos.
Sprinkle with the rest of the rub and press it in.
Heat your grill over medium-high heat. Mine was about 400 degrees.
Cook the tenderloin for about 15-20 minutes. Making sure to turn it about 5 minutes.
Remove and allow it to sit for about 5 minutes. Cut off the ties. Then slice at about 1- 1 ½ inch.
This is best served right away. It reheats okay, but this will dry it out a little.
Now, sit back and enjoy. You deserve it!