For the Pork:

1. Heat a small cast iron frying pan. Place the sliced onion in the dry pan and sprinkle with the sugar, salt, ground black pepper and sweet paprika.
2. When the onion is softened add the olive oil and toss. Remove from the heat and set aside.
3. Working on a large cutting board, start butterflying open your tenderloin by running a sharp knife about 1/2 an inch above the bottom side of the tenderloin. Keep your knife at a parallel 1/2 inch above the cutting board as you unroll the tenderloin until it is flat.
4. Layer each flattened tenderloin with the spinach, mozzarella, sun dried tomato and sweet onion.
5. Roll tightly until it looks like a slightly bigger version of the tenderloin you started with. Tie off every couple of inches with butcher’s twine.
6. The tenderloin may be barbecued or if the weather does not permit, heat a large cast-iron frying pan with a tbs. of olive oil.
7. Grill with a medium high heat for 20-25 minutes or until the internal temperature of the tenderloin is 145 degrees F. in the thickest part of the meat.
8. Turn the pork tenderloin every 5 minutes while cooking.
9. Allow the tenderloin to rest at least 5 minutes before removing the butcher's twine, slicing the tenderloin into about 1-inch thick rounds.
10. Serve with your favorite sides.

For the Caprese Salad:

1. Layer the tomatoes alternating with the fresh mozzarella and the fresh basil leaves.
2. Drizzle with olive oil and sprinkle with the fresh ground sea salt and fresh ground black pepper.