Grab one cut of tenderloin and remove the silver skin and excess of fat, if needed. Now butterflied the tenderloin, by cutting it lengthwise. Then open it like a book and pound until 1/2″ thick.

Mix together 1tsp of salt, ¼ tsp black pepper, 2 tsp of smoked paprika, 2 tsp ground coriander, and 3 tbsp of dijon mustard. Then spread evenly over the surface of the flattened tenderloin.Top with about 5 minced cloves of garlic. Now begin rolling the meat as tightly as possible. Put on the roll sides some rosemary and secure the tenderloin by tying with kitchen twine.

Heat on medium heat the skillet with 1 tbsp of olive oil and 2 tbsp of butter. Add 2 rosemary twigs and about 10 cloves of garlic. Once the oil is hot and garlic browned a little, add tenderloin in the skillet and sear about 2 minutes per side until it turns nicely brown. Then pour in ⅓ glass of red wine and simmer for one more minute.

Meanwhile, preheat oven at 400˚F. Transfer the skillet in the oven and bake for 20 minutes.

When removing rolled tenderloin from the oven, leave it in the pan to rest for at least 10 minutes. Optionally (and highly recommended) add 3 tbsp of butter over tenderloin.

After resting, cut the Rolled Pork Tenderloin into slices about 3-4 cm thick and pair with your favorite side dish.