Remove silverskin. Butterfly pork tenderloin. With a meat mallet, pound tenderloin until it is an even thickness throughout. On the cut side, spread meat evenly with 2 Tbsp Dijon mustard. Sprinkle stuffing over the meat & smooth out. Starting at the long side, roll meat, enclosing the stuffing on the inside. Use toothpicks or metal skewers to hold meat together while it cooks.