• Preheat the oven to 400°F/ 200°C. Lightly oil a baking dish.

Butterfly:

• Clean: Remove the silverskin from the filet using a small sharp knife.

  1.2 lb pork tenderloin
• Cut: Make a horizontal cut from the top to the bottom of the piece of meat, making sure that you don’t cut all the way through. Flip the filet open (like a book). The meat should be a flat layer now.
• Pound: Cover the meat with plastic wrap and pound it to an even thickness. The trick is to beat the meat completely even but not overdo it and break it apart. Do it gently.
• Season: Sprinkle both sides with salt and pepper.

Filling:

• Chop: Finely chop spring onions, sun-dried tomatoes, and parsley. Grate the garlic. Place all in a bowl.

  2 spring onions + 2 tablespoons sun-dried tomatoes + 2 garlic cloves + 3 tablespoons parsley
• Mix: Add cream cheese, chili flakes, salt, and pepper, and mix very well. Adjust the taste with more salt and pepper if necessary.

  ½ cup cream cheese + ½ teaspoon crushed red chili flakes + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
• Fill: Spread the mustard on the inner side of the pounded filet. Cover with bacon strips. Spread the cream cheese mixture evenly all over (it works best if you do it with your hands).

  1 ½ tablespoon Dijon mustard + 10 bacon slices
• Roll up the meat and secure it with toothpicks.

Cook:

• Bake: Place the filet in the baking dish with the cut side facing down. Bake for 25 - 30 minutes or until the inner temperature reaches 145°F/63°C.
• Let rest for 10 minutes. Remove the toothpicks and cut the roll into thick portions.