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Stuffed Pork Tenderloin

I came up with this recipe when a colleague of my husband from Germany was coming for dinner. My prime goal was to do all preparations in advance and just cook the last minute. Secondary goal was not to produce a lot of dirty pots/pans. I had the butcher butterfly the pork tenderloin, took me 20 minutes to clean, chop and saute the stuffing and another 10 minutes to season, stuff and roll up the loin. I then left it in the refrigerator until 30 minutes before dinner time. It was served it with steamed colorful cauliflowers and asparagus. As final touch and in honor of our German friend, I sauteed a few pieces of German style wieners. It looked and tasted great and at the end there was only 1 pan to wash.

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