Preheat oven to 450F. Cover the pork loin with plastic wrap and pound with the smooth side of a meat hammer until 1/2" thick.

Season with salt and pepper to taste.

Using the spiked side of the meat hammer, lightly pound the seasonings into the pork.

Heat up the olive oil in a pan over high heat. Add the spinach and let it begin to wilt.

Once starting to wilt, move the spinach to the side and add the garlic to the pan. Let cook for 30–60 seconds and then mix everything together.

Cover the entire pork loin with the sliced prosciutto.

Spoon the spinach and garlic mixture over the pork tenderloin, making sure to leave some room toward the edges. Add the cream cheese on top in chunks.

Roll the tenderloin lengthwise.

Secure the roll shut with toothpicks or butcher's twine.

Rub the outside of the roulade with the garlic powder, seasoning blend, and freshly ground black pepper to taste.

Bake for 20 minutes, then reduce heat (without opening the oven door) to 325F and bake for an additional 60–75 minutes, or until the internal temperature reaches 145F.

Remove from the oven and let rest in foil for 5–10 minutes.

Slice and serve. Enjoy!