My wife makes the best stuffing in the world. She made so much this year for Thanksgiving, we froze some to enjoy later. I was looking for a way to spice up a pork loin and this was the result. The family and friends loved it.
With a sharp knife, slice the length of the tenderloin about an inch up from the cutting surface and continue working your way in as you roll back the meat. You should end up with a 1" thick rectangle the length of the tenderloin and about 8-10" wide.
Cover with plastic wrap and pound till 3/8" thick. You should have a larger, thinner rectangle now.
Sprinkle with 2 tsp Cajun seasoning, then spread mustard evenly over the surface, reserving 2 tbl spoons for later. Set to one side to rest.
This is basically my wife's stuffing recipe:
Brown and drain the ground beef and sausage.
Prepare the stove top dressing according to instructions on the box.
In the butter, sauté onions and celery until soft.
Mix the prepared dressing, onions, celery, ground beef, and sausage.
Add Chicken broth a little at a time until stuffing is moist, but not mushy--you may not need the whole can.
Spread the dressing evenly over the flattened tenderloin.
Roll from the long side making a "jelly roll" shaped roast.
Tie, using butcher's twine, several knots along the length of roast to hold it together.
Sprinkle the outside with the remaining Cajun seasoning and spread remaining mustard.
Bake, uncovered at 350 degrees for approximately 2 hours or until the internal temperature is 170.