Heat the olive oil in a small frying pan over medium heat. Add the finely chopped onion and celery. Sauté for five minutes until they are soft and translucent. Add the garlic for the last minute of cooking.

In a large bowl, combine the breadcrumbs, herbs, and cooked onion mixture. Add the chopped dried fruit if you are using it. Pour in the beaten egg and stir well. The mixture should be moist enough to hold its shape.

Place the pork tenderloins on a cutting board. Use a sharp knife to cut a long slit down the center. Do not cut all the way through the meat. Open it up like a book so it lies flat.

Cover the opened pork with plastic wrap. Use a meat mallet or a rolling pin to gently flatten the meat. Aim for an even thickness of about one centimeter. This helps the pork cook evenly in the oven.

Spread the breadcrumb mixture evenly over the surface of the pork. Leave a small border around the edges so the filling stays inside. Press the stuffing down gently with the back of a spoon.

Carefully roll the pork up tightly like a log. Place the prosciutto or bacon slices over the top of the roll. Use kitchen string to tie the meat at three-centimeter intervals. This keeps everything together during roasting.

Place the stuffed pork on a baking tray. Brush the top with a little honey and season with black pepper. Roast at 200°C for 30 to 35 minutes. The internal temperature should reach 63°C for safety.

Remove the pork from the oven and let it rest for ten minutes. This allows the juices to redistribute so the meat stays moist. Snip the strings carefully and slice into thick, beautiful rounds. Serve it immediately while hot.