Pork Tenderloin Roulade

1 pork tenderloin
SAUSAGE & HERB STUFFING:--
1 link Italian sausage
¼ tsp SIDS CRAZY SALT
1 small yellow onion, finely chopped
3 spring onions, finely chopped
2 cloves of garlic, finely chopped
2 tbsp chopped Italian parsley
2 generous sprigs fresh thyme, removed from stem
1 tbsp crumbled dried sage
3 tbsp EV olive oil
¼ cup bread crumbs
¼ cup vegetable stock
Pinch crushed dried chillies

I use one of two methods to stuff a pork tenderloin - the pocket or the swirl. The swirl allows more stuffing to be incorporated, but the pocket is easier. For this recipe, I went with the swirl.
To Make a Pocket: lay the tenderloin flat on a cutting board, and trim off the narrow tail. Using a long skinny knife, holding the blade parallel to the board, insert the tip of the blade into the end of the tenderloin, and slide the blade down the centre of the meat without cutting all the way through. Remove the blade, give it a quarter turn and repeat, cutting an 'x' down the centre of the tenderloin. This is the pocket, use a piping bag to add the filling. Seal the filling using the narrow trimmed end of the loin as a 'cork' over the opening. Secure with a couple of toothpicks.
To Make a Swirl: requires a little more dexterity, but not a whole lot. Start by trimming the narrow end off the meat. Make a shallow cut down the length of the tenderloin about 1 cm from the edge. Roll the tenderloin, then, continue by making a series of shallow cuts down the entire length, rolling the tenderloin as you go. Cover with plastic wrap, and pound with a rolling pin until reasonably uniform in thickness. It will be an irregular shape, but that's OK.
METHOD: Remove the sausage meat from its casing and break into small bits, sprinkle with SIDS CRAZY SALT then add to a hot frying pan and continue to break up the meat with a fork. Sauté for a couple of minutes then add your onion and cook until translucent. Finally, add garlic and spring onions and cook for another minute or so. Remove pan from heat, add the vegetable stock and remaining ingredients and stir to combine. The mixture should be quite wet, let cool completely before proceeding. Spread the stuffing mixture over the flattened tenderloin, and roll up jelly roll style. Wrap the pork roll with strips of bacon and secure using kitchen twine.
A few sprigs of thyme or bay leaves can be tucked into the twine as well. Roast at 200°C for 20 minutes until internal temperature reads 70°C. Let rest a few minutes before cutting.