Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Chop <quantity>1<unit>bunch</unit></quantity> of parsley and reserve

Cut <quantity>1</quantity> pork tenderloin lengthwise, leaving <quantity>½<unit>inch</unit></quantity> in the bottom, without cutting it through. Open the cut pork like a book

Add the chopped parsley, <quantity>1<unit>cup</unit></quantity> of mixed berries, and <quantity>½<unit>cup</unit></quantity> of roasted hazelnuts

Roll the meat into a tight spiral and tie it with a butcher’s twine

Combine <quantity>2<unit>cups</unit></quantity> of salt and <quantity>1<unit>cup</unit></quantity> of sugar in a bowl

Transfer the stuffed tenderloin to a roasting pan and cover with the salt and sugar mixture. Refrigerate it for at least 40m to cure

Wash the curing mixture off the meat and transfer to a clean roasting pan

Roast for 40m until cooked through

Remove the twine and slice the meat. The stuffed pork tenderloin is ready