Preheat oven to 375°F (190°C).

Clean the pork tenderloin, removing any excess membrane.

Make a lengthwise cut down the tenderloin, about 1/2 inch deep.

Fold back the flap of meat and repeat on the other side to create a pocket.

In a bowl, mash together the goat cheese and almond butter until well combined.

Spread the goat cheese mixture evenly across the butterflied tenderloin.

Layer the spinach leaves over the goat cheese mixture, 1-2 leaves thick.

Roll up the tenderloin tightly.

Using pre-cut kitchen twine, tie the tenderloin at intervals to secure the roll.

Roll the tenderloin in steak seasoning until evenly coated on all sides.

Heat a large, oven-safe frying pan over high heat.

Once the pan is hot, place the tenderloin in the pan, cut-side down first.

Sear the tenderloin for about 1 minute on each side, rotating several times to achieve even browning.

Transfer the pan to the preheated oven.

Bake for approximately 12 minutes, or until the internal temperature reaches 145°F (63°C).

Remove the pan from the oven and let the tenderloin cool for 5 minutes before removing the kitchen twine.

Slice the stuffed pork tenderloin into 1/2-inch thick discs and serve.