Stuffed Pork Tenderloin with Garlic Mayo

INGREDIENTS

• 3 cups (750 mL) leeks
• 3 cups (750 mL) mushrooms
• 2 1/2 Tbsp. (37 mL) extra virgin olive oil
• 1 c. à thé (5 ml) extra virgin olive oil
• 1/2 tsp. (2 mL) dried thyme leaves, crushed
• 1/2 tsp. (2 mL) salt
• 1/4 tsp. (1 mL) ground pepper
• 1/2 cup (125 mL) fresh bread crumbs
• 1/2 cup (125 mL) grated Pecorino Romano cheese
• 1/4 cup (50 mL) chopped fresh parsley leaves
• 2 pork tenderloins, (12-oz/340-g ea.), pounded out to 1/2-inch (1 cm) thickness
• 1 Tbsp. (15 mL) Maille Dijon Mustard
• 1 head garlic
• 1/2 cup (125 mL) Hellmann's® Real Mayonnaise or Hellmann's® 1/2 the Fat mayonnaise-type dressing