Roll cut the tenderloin, or butterfly then pound flat. Set Aside.

In a skillet cook mushrooms with butter until soft. Add Salt/Pepper and spinach until wilted. Set Aside

On a cutting board lay out the prosciutto 5 pieces wide, and two pieces long, slightly overlapping. Lay the tenderloin on top, cut side up.

Season the tenderloin with salt and pepper. spread the cream cheese over the pork leaving about 1 inch on the short sides, and 2 inches on the long sides. top with garlic, mushroom/onion/spinach mixtures, and finally dried cranberries.

Roll the tenderloin tightly (leaving the prosciutto down), it will look like a fatter version of itself prior to cutting. Then move to the end of the prosciutto and wrap again.

Bake on a rack lined cookie sheet until a thermometer inserted into the center of the meat (be careful not to get filling) reaches 150 degrees, approximately 45 minutes. Check multiple places. Rest 10 min.

Slice, serve, and enjoy!