Preheat oven to 375F (190C). Remove visible fat from pork. Slice lengthwise, but do not cut into two pieces. Cover with plastic wrap & pound pork thin (almost double in size) with a meat mallet.
To make the stuffing, mix together the chutney, parsley, mustard & dried cranberries or trail mix. Remove plastic wrap & place a row of stuffing along one long edge. Rub thin layer of Dijon mustard on all sides & season with salt & pepper.
Heat 2 tbsp (30ml) olive oil in frying pan over medium-high heat. Sear pork on all sides until brown. Transfer to baking sheet & finish cooking in oven until pork reaches a minimum of 106F (71C).
Remove from oven, cover with foil & allow to rest for 5 minutes. Slice in half, then slice each piece on the diagonal. Serve with rice pilaf, green beans & Rootham Caramelized Onion Chutney on the side.