Pork tenderloin is easy to stuff. Tie it every 2 inches or so to keep the stuffing in,
To butterfly pork: cut it in half lengthwise leaving 1/4 inch intact along the back edge, so that you can open it like a book.
Open it and pound lightly with a meat mallet of the edge of a plate. You just want it to be flat and easy to work with.
To tie pork: Cut six 6 inch (15cm) lengths of string and wrap around pork and tie every 2 inches (5cm) – making certain that you do one as close to each end as possible.
Keywords: stuffed pork, pork tenderloin, mushrooms