In a medium skillet over medium-high heat, saute the onion, sun-dried tomatoes, artichoke hearts, sage, thyme, nutmeg, and garlic in a few tablespoons of paleo cooking fat. You can also add the olive oil that the sun-dried tomatoes come in if you are using jarred sun-dried tomatoes. This oil provided it’s only olive oil and not another vegetable seed oil, is healthy and full of delicious spices and flavor. Saute everything for about 3 to 4 minutes, just until the onions become slightly translucent, and the tomatoes and artichokes begin to become tender. Remove the skillet from the heat and set aside for later use.

Place the pork tenderloin in a 9×13 baking dish, rub some cooking fat all over and sprinkle with salt and pepper to taste. In order to stuff the loin, create a seam in the meat by cutting it down the center lengthwise essentially, you want to be able to unfold the meat. Set the meat aside until the stuffing has been prepared.

Preheat your oven to 450F.

Turn your attention back to the stuffing. Once the ingredients from the skillet have completely cooled, whisk in an egg. The egg is essential to the stuffing, as this is what replaces the usual “breadcrumbs” and works to hold everything together. However, to make this work best, the sun-dried tomato/artichoke mixture must be cool. Otherwise, it will cook the egg before it is even stuffed in the meat, and the egg will no longer act as glue since it cannot be cooked twice.

Take the stuffing and begin spreading it across the seam of the meat. Avoid filling the meat too much, as you will not be able to fold the pork closed. Use some toothpicks to ensure the tenderloin does not pop open while cooking.

Cook, uncovered, at 450 F for 30 minutes. Once the first 30 minutes have passed, reduce the heat to 300 F and cook for another 20 minutes. When the time is up, turn off the oven, but allow the meat to remain in it for at least 15 minutes. This cooking method is perfect for keeping the meat from overcooking and becoming dry. Bon appétit!