Place the Scallions, Cilantro, Garlic, Goat Cheese, 1/2 Tablespoon of salt and dash of cracked pepper in a food processor and combine to form a smooth paste.
Butterfly your pork tenderloin so it can be pounded out in to one big flat piece of pork. (You can use any cut of pork and butterfly and pound it to get the same effect.)
Pound your butterflied pork paillard style until about 1/8th of an inch thin. (You don't have to be exact.)
Cut the pork into 4 equal portions.
Take one portion of your flattened pork and spread the Goat Cheese mixture on it.
Next place 1 to 2 leaves of arugula on top of the goat cheese.
Roll the pork up and tie closed with bakers twine or use some toothpicks or skewers to hold the roll closed.
Sprinkle the pork roll with salt and pepper.
Repeat the process for the other pieces.
Next, heat up a bit of Extra Virgin Olive Oil in a sauté pan on medium heat and place your pork rolls and cook on all sides for 10 to 15 minutes or till done. (Note: the thinner the pork, the faster it will cook.)
Remove the twine and/or toothpicks and serve with a side of baby greens dressed in Olive Oil and Balsamic Vinegar.