1 to 1-1/2 pound pork tenderloin, trimmed
4 thick slices day old bread (I used whole wheat)
1-2 small tomatoes, seeded & diced
1/4 cup margarine, melted
1/3 cup milk
1 tsp garlic powder
1/4 tsp ground black pepper
additional garlic powder to season roast
Preheat oven to 300F.
Trim tenderloin of any fat & silver skin. Butterfly roast and pound to 1/4-inch thickness.
Season inside of roast lightly with garlic powder, salt & pepper.
Meanwhile, make dressing as follows:
Place bread in large bowl with salt, pepper, garlic salt. Mix. Next, add margarine; Mix well. Then add milk. Mix well. Dressing will swell and fell soft.
Lay into seasoned tenderloin and roll up from short end, jelly roll style.
Tie the tenderloin butcher style. Place in baking dish; Cover with tin foil and bake at 300F for 2-1/2 hours (Thermometer should read 167C for complete doneness). Remove foil & brown for additional 15-20 mins at 350F.
Remove & let stand 10 mins before carving.
Serve with your favourite accompnaments.