Trim the tenderloin and remove a bit of the tail part where it is thinner. Cut the tenderloin in half. Butterfly each piece lengthwise about ½ an inch, then do the same the opposite way. This will give you two flat pieces. Lay half the spinach on each piece of meat. Add half of the hazelnuts and blueberries to each piece, then split the cream cheese in two and, with your hand, make flat discs to place on top of the ingredients. Then roll the tenderloin back up nice and tight without losing any of the stuffing. Rub Dijon mustard on the outside; sprinkle with salt and pepper. In a frying pan, heat the olive oil and sear the tenderloins for two minutes on each side. Place on a baking pan lined with parchment paper and bake in a preheated 350ºF (180ºC) oven for 20 minutes or until internal temperature reaches 155ºC. Remove from oven and let rest for 10 minutes, then cut 4 times on the bias and serve.

Makes 2 servings

*This dish can be accompanied with a warmed blueberry jam.