• Preheat the oven to 375F / 190C electric (170C fan).

Prepare the Filling

• Heat 1 tablespoon of olive oil in a non-stick frying pan or skillet over a medium-high heat. Add the onions, garlic, ½ teaspoon of Italian herbs and a good pinch of salt and pepper. Sauté until the onions soften and begin to brown, about 3 - 4 minutes.
• Stir in the sun-dried tomatoes, artichokes, capers, olives, prosciutto and lemon zest. Cook for another 2 - 3 minutes until soft.
• Turn off the heat. Stir in the parmesan and fresh parsley. Transfer the filling to a plate and let cool slightly.

Prepare the Pork

• Butterfly the pork tenderloin by cutting a slit down the tenderloin lengthwise, careful not to slice all the way through.
• Open the pork tenderloin flat like a book and lightly pound to about ½ inch thick. I used a rolling pin. Option to cover the meat with clingfilm.

Make the Pork Roll

• Spoon the filling onto the centre of the fillet and spread it out evenly.
• Roll it up, starting on the long side. Secure the seam with toothpicks (you’ll need about 6) or tie with Butcher's twine. Season the outside with salt and pepper.
• In the same skillet, heat the remaining 1 tablespoon of oil over a medium heat. Sear the tenderloin for about 1- 2 minutes per side, rotating about 3 times so it’s browned all over. Transfer to the oven and roast for 20 minutes.
• Remove the skillet from the oven, flip the pork over and continue roasting until meat reaches 145F on a meat thermometer at the thickest part of the meat, about 10 - 15 more minutes. Transfer to a cutting board and let the tenderloin rest for 10 minutes. Cover loosely with aluminium foil so it stays warm.

Sauce

• Make the sauce: Add the white wine and remaining ½ teaspoon Italian herbs to the skillet you cooked the pork in. Let the wine reduce by half, then stir in the broth and lemon juice.
• Increase the heat to medium-high and cook until slightly thickened, about 5 minutes more. Stir in the butter or more olive oil if you prefer. Taste and adjust seasoning to taste.

Serve

• Cut the pork into rings to serve and top with a spoonful of the sauce and fresh parsley.