Stuffed Pork Tenderloin

It's funny how in the spring, I can't wait to ditch the oven and use the grill.  Because as soon as September rolls around, I'm thinking the exact opposite and the grill is left lonely so I can roast yet again.  There is just something comforting about this kind of meal. 
I have never actually stuffed a pork tenderloin before and I thought it was going to be much trickier than it was.  I was pleasantly surprised to find that it was, in fact, easy.  I served this with steamed spinach only.  But if you have a husband like mine, you may want to throw a side of mashed potatoes on the plate too or you may run into a question like I did "Is this all?"  He can eat mashed potatoes on the side of anything, never mind that this has stuffing INSIDE it  already.  Anyway, I'm drifting from the point so on to the recipe before I go on and on.

CLICK HERE TO PRINT RECIPE

INGREDIENTS:

1 pork tenderloin

1 box stuffing mix

¼ C craisins

1 T olive oil

2 T pork seasoning (I used McCormick’s Grill Mates Pork Rub) (use any seasoning that is a mix of paprika, onion, garlic, brown sugar etc)

Kitchen string

DIRECTIONS:

Preheat oven to 375.

Prepare stuffing according to package directions.  When cooked, mix in the craisins.  Allow to cool for a few minutes.

Slice tenderloin the long way down the entire side being careful not to cut all the way through.  Open it up and lay it flat.  Cover with plastic wrap (to avoid raw pork from flying around your kitchen).  Using a mallet pound the tenderloin flat and as thin as you can get it.

Place 3 or 4 strings underneath the roast about 3 inches apart. Spoon the stuffing mixture down the center of roast.

Roll up your loin, being sure to tuck the ends in (if possible) and tie the strings to secure it closed.

In a small bowl, combine olive oil and seasoning to create a paste.  Rub the tenderloin all over with the mixture.

Roast at 375 for about 45 minutes.  Let rest 5-10 minutes before slicing.