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Make a pocket in each turkey breast tenderloin by cutting lengthwise from one side almost to, but not through, the opposite side; set aside. In a large bowl, combine spinach, cheese and black pepper. Spoon spinach mixture into pockets, dividing evenly. To hold in stuffing, tie 100%-cotton kitchen string around each tenderloin in 3 or 4 places.
In a small bowl, combine oil, paprika, salt and cayenne; brush evenly over tenderloins. Wrap in plastic wrap. Refrigerate for at least 4 hours or up to 24 hours.
Preheat oven to 375°F. Unwrap turkey and place in a shallow roasting pan. Roast for about 40 minutes or until done (170°F). Remove and discard strings; slice turkey tenderloins crosswise.