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1
In a large frying pan on medium-high heat, add olive oil, sliced leeks and mushrooms and saute' until the leeks are tender, about 3 minutes.
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2
Stir in thyme, salt and pepper and cook for 1 - 2 minutes.
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3
Let cool slightly, then transfer to a food processor and process until the leeks and mushrooms are finely chopped.
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4
Add bread crumbs, parmesan cheese and parsley and process just to blend.
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5
Preheat oven to 350u00b0F.
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6
Cut each tenderloin lengthwise about 3/4 of the way through the thickness of the meat.
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7
Open meat like a book and using a food mallet, flatten each tenderloin to about 1/2 inch thickness.
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8
Divide the stuffing mixture in half and cover each tenderloin with the stuffing mixture, pressing it firmly into an even layer over the entire surface of the meat.
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9
Beginning at one of the shorter ends, roll the tenderloin up to enclose the stuffing.
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10
Tie each rolled tenderloin with kitchen string in at least 3 places to secure the roll.
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11
Brush each tenderloin with mustard and sprinkle with salt and pepper.
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12
Place tenderloins side by side in a small roasting pan.
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13
Roast in preheated 350 F oven for 35 to 45 minutes or until a meat thermometer inserted into the center reads 155u00b0F.
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14
Remove from oven and let stand for 10 minutes before slicing into spirals about 3/4 inch thick.
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15
Serve warm or at room temperature with Roasted Garlic Mayonnaise.
