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["Trim sinew from pork tenderloin (leave fat on for pan drippings).", "Starting at the fatter end about 1"" from the end, insert sharp fillet knife and cut a deep slit down the centre lengthwise, BE CAREFUL not to cut all the way through to the other side, it needs to open like a book.", "Spoon about 3/4 to 1 cup of prepared stuffing into the middle, then fold pork closed, pushing the stuffing into the centre.", "Secure with kitchen string (or soaked toothpicks, but count how many you insert).", "Rub 1 tbsp olive oil on pork, sprinkle seasoning evenly to coat.", "In a well heated skillet, add remaining oil.", "Sear stuffed pork on all 4 sides, about 30sec-1min each side, this will seal the meat to help keep it moist.", "Place pork in roasting pan with chopped veggies.", "Roast in 425F preheated oven for 35 - 40 min.", "Thermometer temp should read 155.", "Remove from oven, cover tightly with foil and let stand 10 min.", "If used toothpicks, remove by pushing them through in the same direction they were inserted, dont pull them out in reverse to avoid splinters and be sure to remove all.", "Slice to desired thickness and serve with remaining stuffing, roasted pan veggies and other side dishes."]
