Stuffed pork tenderloin

I'm all about the low-maintenance dinner party. Less time preparing means more time with friends and family.  My favourite quick main these days is stuffed pork tenderloin.  I started by rubbing a bunch of herbs, Dijon and oil on some pork tenderloins that are sliced and pounded until they're about 1 inch (2.5 cm) thick. I have to admit: I cheated and got the butcher to sell me ones that were already pounded flat. But you can also do it yourself. Got some pent up aggression that needs to be released?

Get out the meat clever and go hog wild on your tenderloin. (Excuse the pun. I can't help it, the food nerd in me coming out of the pantry...) Then, I laid one tenderloin down on a cutting board and topped it with slices of proscuitto, crumbled feta and arugula leaves.  Then I put the other coated-tenderloin over top.  I also convinced the butcher to give me one of those oven-safe nets that often comes on roasts in the grocery store. But just tying it with butcher's string works well too. I suggest roasting at 350F (180C, until an instant read thermometer inserted into the thickest part of the tenderloin reads 155F (70C), about 30 to 40 minutes.  This one is fun because you can get creative with the fillings. Try roasted red peppers, olives, mushrooms, spinach or dried fruit. I'd love to hear your suggestions, too.