Preheat oven to 400 degrees F. Line a baking sheet with foil; lightly spray with cooking spray.

In a saucepan, combine margarine, chicken broth, and pepper. Heat over high heat until just simmering. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic, mushrooms, and onions. Cook and stir until mushrooms are just brown and onions are tender. In a large bowl, toss to combine bread crumbs, chicken broth mixture, mushroom mixture, parsley, basil, and roasted red peppers.

Lay out butterflied tenderloin roast. On the tenderloin, place a layer of prosciutto. Top with a layer of spinach leaves. Top with a 1/4- to 1/2-layer of cornbread mixture. Tightly roll up tenderloin; place, seam side down, on prepared baking sheet. (Place remaining cornbread mixture in a casserole dish and bake for 20 minutes or until internal temperature reaches 165 degrees F.) Season roast with salt and pepper. Roast for 30 to 45 minutes, or until internal temperature reaches 135 to 145 degrees F. Remove from oven; tent with foil (internal temperature will rise 10 degrees upon standing). Let stand for 10 minutes. Slice into desired number of servings.

Meanwhile, line another sheet pan with foil. Combine potoatoes and enough olive oil to coat. Roast at 400 degrees F for 20 to 30 minutes or until tender. Remove from oven. Toss with basil and parsley. Set aside and keep warm.

Meanwhile, line another baking sheet with foil. Toss cauliflower and green beans with enough olive oil to coat. Roast vegetables at 400 degrees F for 25 to 35 minutes or until vegetables are tender and lightly browned. Season with salt and pepper.

Meanwhile, bake rolls according to package directions. Serve sliced tenderloin with roasted potatoes, roasted vegetables, and rolls.