Preheat oven to 350°F. Mix all ingredients together, except pork and flour. Butterfly pork lengthwise and pound with a meat tenderizer until flat and about 1/4" thick. Divide filling between both tenderloins and spread over cut surface. Roll up tenderloins and seal with toothpicks. Dredge in flour and fry in hot olive oil until golden in colour. Transfer to oven and bake until the internal temperature reads 150°F. Remove from oven and allow to rest on a cutting board for five minutes before slicing. Slice into pieces about 3/4" thick. Yield: 6