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Reduce wine by 1/3 in a small saucepan. Whisk in butter until melted. Stir in herb-garlic paste and honey. Add white wine vinegar. Keep warm for basting. Crumble the feta into a bowl. Add olive oil and mix until somewhat creamy. Fold in herbs, lemon zest, and spinach. Season with black pepper (be cautious with salt as feta is already salty). Butterfly tenderloin by cutting lengthwise, not quite through. Open like a book and pound to even thickness. Spread with feta filling. Roll tightly, starting with long side. Tie with butcher's twine at 1-inch intervals. Build and light fire. Let burn until coals develop. Prepare pork roll. Mix herb-garlic paste and basting sauce. Place pork over indirect heat (not directly over hot coals). Rotate quarter turns every 8-10 minutes. Baste after each turn with wine sauce. Cook to internal temp of 145°F (medium rare). Let pork rest 10-15 minutes before slicing.
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