Stuffed Pork Tenderloin

Some friends came for dinner tonight and I made Stuffed Pork Tenderloin, Cheese Grits, Stuffed Tomatoes, and Chocolate Ganache Baby Cakes. Sounds hard, but I promise that it was easy. The pork recipe was inspired by one from Ina Garten that I made several years ago that was stuffed with fennel and onions. Don't be intimidated by stuffing a pork tenderloin. Traditionally you use pork that's been butterflied by a butcher. However, I shop at a regular grocery store, so I had to improvise. I bought one (1.5-pound) package of pork tenderloins, which contained two (0.75-ounce) cuts of meat. Enjoy!

Stuffed Pork Tenderloin
1 (1.5-oz.) package pork tenderloins
Kitchen twine
Salt
Pepper
1 onion, chopped
2 cups fresh breadcrumbs
1/4 chopped fresh parsley
1 handful freshly grated Parmesan cheese
Olive oil
Country-style Dijon mustard

1. Slice each pork tenderloin in half along the length, just enough so each lays flat. (Don't cut all the way through the other side.) Place the two halves next to each other. Next cut four pieces of kitchen twine, and place at even intervals underneath the pork. Sprinkle with salt and pepper.
2. Combine onion and next 3 ingredients in a bowl. Drizzle with olive oil. Mound onion mixture onto one of the flattened pork tenderloins. Carefully fold second tenderloin over stuffing, and tie kitchen twine pieces to seal. Rub outside of pork with mustard. Place tenderloin on a lightly greased broiler pan.
3. Bake at 425° for 30 minutes. Decrease oven temperature to 350°, and bake for 20 more minutes or until pork is done. Let stand 20 minutes before slicing.