Sun-Dried Tomato Stuffed Pork Tenderloin

1. Preheat your oven to 200°C / 400°F.

2. Make the filling: In a small bowl, combine the chopped sun-dried tomatoes, minced garlic, dried mixed herbs, smoked paprika, 1 tbsp of olive oil, and a good pinch of salt and black pepper. Mix well and set aside.

3. Butterfly the pork: Place the tenderloin on a chopping board. Using a sharp knife, slice lengthways down the centre, stopping about 1cm (½ inch) before cutting all the way through. Open it out like a book. Cover with cling film and bash gently with a rolling pin to flatten slightly to an even thickness.

4. Season the inside of the pork well with salt and black pepper. Brush lightly with the Dijon mustard. Spoon the sun-dried tomato filling along the centre in an even line.

5. Roll the tenderloin tightly back into a log shape, encasing the filling. Tie with kitchen twine at 3–4 intervals to hold its shape. Season the outside generously with salt and pepper.

6. Heat the remaining 1 tbsp of olive oil in an oven-safe frying pan over high heat. Sear the stuffed tenderloin for 2–3 minutes on each side, turning to brown all sides — this builds flavour and colour.

7. Transfer the pan to the preheated oven and roast for 20–25 minutes, or until the internal temperature reads 63–65°C (145–150°F) on a meat thermometer. The pork should be just blush-pink in the centre.

8. Remove from the oven, cover loosely with foil, and rest for 8–10 minutes. This is essential — it allows the juices to redistribute and keeps the meat tender.

9. Remove the twine, slice into rounds about 2cm thick, and serve with roasted vegetables, creamy mash, or a simple green salad.