Preheat the oven to 425 degrees.

To make the filling heat the oil in a medium skillet over medium heat.  Add the garlic and saute for 1 minute.

Add the spinach and let it wilt for 2-3 minutes.  Sprinkle with salt and pepper.

Remove the spinach and allow to cool for 5 minutes.   Mix in the sun dried tomatoes and feta.   Set aside.

Combine all the ingredients for the topping in a bowl and mix well to combine.

To assemble slice the tenderloin down the middle lengthwise, leaving ½ inch on the one side.   Open it up and lay it flat.

Spread the mixture evenly down the center of the loin.  Fold the
top half back over top of the other half and tie the halves together with butcher's string. 

Place the pork loin in a baking dish sprayed with cooking spray and rub the topping all over the top and sides.

Bake for 15 minutes then reduce the heat to 375 degrees and continue cooking for 20-30 minutes or until the internal temperature reaches 145 degrees.

Remove from oven and allow to rest for 5 minutes before slicing.