A Pork roast really doesn't need much help in the flavor department, but a surefire way of raising the bar is to stuff it. The effort is minimal and the difference phenomenal. It also helps with keeping it moist, as pork has a natural tendency to dry out in the oven. The range of possibilities is quite remarkable and you can determine the filling based on your mood...

or on what's in the fridge. Mushrooms, bacon, peppers, apples, nuts, goat cheese, figs; the choices are vast and you can get impulsive and create an amazing version of your own.

This one's a crowd-pleaser whichever way you go.

Recipe for Stuffed Pork Tenderloin:

1 (1lb) pork tenderloin

1 tsp paprika

Salt and fresh ground pepper

coarse ground mustard

herbs of choice ( I used fresh thyme )

Filling:

2-3 cloves garlic sliced

2 T olive oil

1 shallot diced

1/2 cup diced ham

1 cup cooked broccoli rabe chopped ( or spinach)

herbs of choice

crushed red pepper

salt and pepper

2 tbsp olive oil

1. Rinse the tenderloin and pat dry.Cut a slit down the center. Rub with the seasoning, spices and herbs inside out.

2. Heat the oil in a pan and saute the garlic and shallots till fragrant.

3. Add the broccoli rabe, herbs and seasoning. Cook briefly and cool.

4. Fill the tenderloin and tie with kitchen twine. Heat the oil in an oven dish and brown the meat on all sides over high heat. Cover and stick in the oven at 350 degrees for 20 -25 minutes or until the center is no longer pink. Rest for a few minutes, slice carefully and serve.