Vilma's Stuffed Pork Loin

Ingredients:
- Pork tenderloin
- 1 medium white onion
- 2 garlic cloves
- 1 medium bell pepper (color of your choice)
- 1 medium/large russet potato
- 1 carrot
- 1 zucchini
- a handful of mushrooms
- any other vegetable you would like to add
- olive oil
- Lawrey's seasoned salt
- garlic salt
- black pepper
- Goya seasoning - tomato and coriander is a good one!

How to:
First filet the pork loin in a sort of "spiral" cut in order to end with one rectangular piece of pork. You want to filet the pork thinly but not too thin because you will end up with holes which are not conducive to rolling in the stuffing
Cut off one end of the rectangle to use in the stuffing (or use another piece of pork).
Place the piece of pork that will go in the stuffing into a pot with water to boil. Add Lawrey's seasoned salt and garlic salt to the water for flavoring. Keep the pork in the water until it has cooked through. Remember to skim the water for the stuff that comes up from the cooking pork; I'm not sure what it it's called but you'll know what I'm talking about when it comes up.
Meanwhile, chop the veggies (onion, garlic, bell pepper, potato, carrots, zucchini, and mushroom) feel free to add, subtract or replace any of these ingredients. I hear spinach is a really good addition!
Once the pork has cooked through, take it out and put aside to cool.Keep the water!
Now add: potato, carrot and zucchini to the water to soften (should take between 6-10 minutes).
Meanwhile, chop the cooked pork into small pieces to be sautéed.
On a pan, add a teaspoon of olive oil and start sautéing, onion and garlic until it becomes aromatic, then add the bell pepper, mushrooms and chopped pork.
When the veggies in the boiling water are soft (but not falling apart soft), add them to the sauté.
Sprinkle the sautéing veggies with the Goya seasoning (if available, otherwise do not worry about it).
Once the stuffing has cooked through, meaning the pork has browned and so have the veggies, lay the raw pork out flat, drizzle with olive oil to cover the inside and add the stuffing inside. More than likely there will be more stuffing than necessary for the roll (the left over can be used for a pork and veggie bowl another day, or a pork, veggie, rice and bean burrito!). When adding the stuffing to the raw pork, make sure you are adding an equal amount from end to end.
Roll the raw pork over the stuffing, a la taquito style.
My mom usually sews the pork shut but I found that using tooth picks worked just as well.
It is up to you whether you would like to drizzle a little more olive oil over the rolled stuffed pork loin, I chose to do so, and then I added fresh ground black pepper on the top.
Place in a oven safe dish and put into a preheated oven (350 degrees) covered with either an oven safe cover or aluminum foil.
Check the pork at 40 minutes (at this point the pork loin is cooked through). You can then uncover it and leave in the oven for ~15 minutes to roast.

To serve:
- Make sure to take out the thread or tooth picks
- Cut the roll like you would a sushi roll
- Serve over the side of your choice, I chose mashed potatoes.