Gluten-Free Joc Mushroom and Herb-Stuffed Pork Tenderloin

Ingredients:

1 pound pork tenderloin
1 cup chopped mushrooms
2 tablespoons chopped fresh herbs (such as thyme, rosemary, or sage)
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
Kitchen twine

Instructions:

Preheat your oven to 375°F (190°C).
In a pan, sauté the chopped mushrooms, fresh herbs, and minced garlic in olive oil until the mushrooms are golden and all the liquid has evaporated. Season with salt and pepper.
Butterfly the pork tenderloin by slicing it lengthwise, being careful not to cut all the way through. Open the pork like a book.
Spread the sautéed mushroom mixture evenly over the inside of the pork tenderloin. Roll the tenderloin back up and tie it securely with kitchen twine.
Season the outside of the pork with salt and pepper, then brush it with Dijon mustard and balsamic vinegar for added flavor.
Place the stuffed and tied pork tenderloin on a baking sheet and roast for 25-30 minutes or until the internal temperature reaches 145°F (63°C).
Let the pork rest for a few minutes before slicing. Remove the twine before serving.