Trim the pork tenderloin, removing the thinner tail part. Cut the tenderloin in half.

Butterfly each piece lengthwise about 1/2-inch, then repeat the opposite way to create two flat pieces.

Lay half of the baby spinach on each piece of meat.

Add half of the chopped hazelnuts and half of the wild blueberries to each piece.

Split the cream cheese in two and flatten into discs. Place the cream cheese discs on top of the spinach, hazelnuts, and blueberries.

Roll the tenderloin back up tightly, ensuring the stuffing stays inside.

Rub Dijon mustard on the outside of the rolled tenderloins.

Sprinkle with coarse sea salt and ground pepper.

Heat olive oil in a frying pan over medium-high heat.

Sear the tenderloins for two minutes on each side to create a crust.

Place the seared tenderloins on a baking sheet lined with parchment paper.

Bake in a preheated 350F oven for 20 minutes.

Remove from the oven and let rest for 10 minutes.

Cut the tenderloins 4 times on the bias and serve immediately.

Optional: Serve with warmed blueberry jam.