Stuffed Pork Tenderloin with Chimichurri

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1 pork tenderloin, about 1 1/2 pounds, trimmed

2 teaspoons extra-virgin olive oil, divided

2 tablespoons shallot, minced

1 garlic clove, minced

10 ounces baby spinach, rinsed but not dried

1 small red bell pepper, roasted, seeded and diced (3/4 cup)

1/4 cup Parmesan cheese, grated

3 tablespoons Italian-seasoned breadcrumbs, dry

1/2 teaspoon salt, divided

1/4 teaspoon pepper, divided

Chimichurri:

1 cup packed coarsely chopped fresh flat-leaf parsley, including tender stems

1/4 cup water

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons onion, finely chopped

1 teaspoon dried oregano

1 garlic clove, finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon hot pepper flakes