Garlic stuffed pork anyone?

Do you like pork?  Do you like Garlic?  Do you wonder why you haven't put them together yet? If you answered no to all of the questions above, you probably don't need to read on ... otherwise, please do.

For this dinner I had a pork tenderloin and was looking for something fun to do with it.  This was a leadup meal to vacation, so I was serving it simply with rice and roasted veggies, so I really needed the pork to have a kick and make the dish.

I decided that garlic would be the way to go to make this dinner healthy but still have a kick.

Garlic Stuffed Pork
1 pork tenderloin
1/2 tbsp dijon mustard
7 cloves of garlic (or the equivalent of garlic paste or pre-minced garlic)
2 tbsp parmesan cheese (grated or shredded)
kitchen twine
salt and pepper mix

Preheat oven to 375F.  Remove the skin from the garlic and slice thinly (skip this step if using paste or pre-minced).  Use a sharp knife to cut a slit, lengthwise, starting and ending about 1/2" from either end.  The slit should be about halfway deep into the pork.  Spread the mustard evenly into the slit that you have cut.  Layer the garlic slices (or mince/paste) into the slit that you cut, filling it evenly.  Top the garlic with the parmesan cheese, again filling evenly.  Use the kitchen twine to tie the pork back together (between 4 and 5 pieces most likely), keeping the slit to the top.  Put the pork into a roasting pan with a rack, sprinkle the top with salt and pepper mix and then into the oven it goes.  The pork should cook for between 30 and 45 minutes (or until a meat thermometer registers 160F) depending on the size of your tenderloin.  I prefer to cook mine covered, but if you like the outside a little crispy you can cook it uncovered, however you risk drying the pork out a bit.  Remove from the oven and let sit for about 5 minutes, slice & Enjoy!