Spinach Stuffed Turkey Tenderloin

4 8 oz turkey tenderloins (we used 2 large tenderloins, but it would probably be easier to use smaller cuts)
4 c chopped fresh spinach leaves
6 oz mozarella cheese (could also use feta or goat cheese)
1/2 t black pepper
2 tbsp olive oil
2 tsp paprika
1 tsp salt
1/4 tsp Cayenne pepper

1. In a small bowl or cup, combine oil, paprika, salt, and Cayenne pepper. Set aside.
2. In a large bowl, combine spinach, cheese, and pepper.
3. Cut open turkey tenderloins to create a pocket. (Cut lengthwise, leaving a bit at each end to form a pocket.)
4. Brush paprika sauce over tenderloins.
5. Stuff tenderloin pockets with spinach mixture.
6. Close tenderloins (could use kitchen string if desired) and wrap meat individually in plastic wrap. Refridgerate for 4-24 hours.
7. Unwrap tenderloins and place in shallow roasting pan. Cook at 375 degrees for approximately 40 minutes.

Serving suggestions: Serve with mashed potatoes, baked potatoes, or roasted/boiled red potatoes.