Stuffing a Tenderloin

Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom.

Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom.

Cover with plastic wrap. Flatten to 1/4-in. thickness.

Remove plastic wrap. Layer or stuff as recipe directs.

Roll up jelly-roll style, starting with a long side. Tie roast at 1-1/2-in. to 2-in. intervals with kitchen string.