1. Heat oven to 425°F. Cut pork loin lengthwise, cutting mostly to the other side but not all the way through. Lay plastic wrap over the top and pound with a meat tenderizer until 1/2 inch thick.

2. Sprinkle Italian seasoning over entire loin. On half of the pork loin (lengthwise), spread the cream cheese. Top with sun-dried tomatoes, Parmesan, and spinach leaves. To prevent over-stuffing, only place these ingredients on half of the loin.

3. Lengthwise, starting from the cream cheese filled side, roll the pork loin up and secure with 3-4 strands of kitchen twine.

4. Place rolled loin seam-side up on an edged baking sheet lined with foil. Sprinkle fresh thyme, salt and pepper on top of the rolled loin.

5. Roast loin, uncovered, for 25-30 minutes until internal temperature is 145°F. Rest for three minutes and remove twine. Slice pork loin into 1-inch-thick pieces and serve.