Stuffed Pork Tenderloin

Preheat oven to 400 degrees and have several 6" pieces of kitchen twine or toothpicks on standby.

Slice the tenderloin down the center lengthwise, do not cut all the way through.

Open the tenderloin like a book and slide it into a Ziplock, or lay a few sheets of plastic wrap over the meat.

Use a meat pounder or the flat side of a cast iron skillet to pound the meat flat to about 1/2" thick. Remove plastic, or take out of Ziplock bag.

Lay 3-4 slices of prosciutto to cover the entire flat surface of the tenderloin.

Line the crumbled feta down the center.

Dollop the olive tapenade on top of the feta.

Ideally, tightly roll the tenderloin starting on one of the long sides to create a jelly roll-style roll and fasten by trussing with the pieces of twine, or with toothpicks.

Lightly season the whole tenderloin roll with Kosher salt.

Using an oven safe skillet, heat 2 tablespoons of grapeseed or canola oil over medium heat. When oil is shimmery and hot, lay the rolled tenderloin into the skillet, seam-side down.

Sear on all sides until the whole exterior is golden brown. About 3-4 minutes each side.

Season the whole seared tenderloin with fresh cracked black pepper and another light sprinkling of Kosher salt.

Place in the preheated oven for 15-20 minutes, until an instant read thermometer reads 145 degrees in the thickest part of the meat.

Once out of the oven, let the meat rest for 10 minutes. Then remove twine or toothpicks and slice into 1" thick medallions.

Apple Fennel Salad

Combine apples, fennel, onions in a large bowl.

Add lemon juice, olive oil and apple cider vinegar. Add chopped green fennel tops. Mix with your hands to lightly coat everything in the dressing.

Transfer salad, by hand or with tongs to a serving plate with the tenderloin slices.

Sprinkle with flaky sea salt just before service.