Cook mustard greens according to package and drain. Remove excess moisture and transfer to bowl. Melt 1 tablespoon of butter in skillet; add green onions and saute until tender. Add to greens. Melt remaining two tablespoons of butter in skillet; add ham and cook two minutes on each side. Remove from pan, reserving drippings and chop. Stir ham, breadcrumbs, and red pepper into greens. Preheat oven to 500 degrees.Make lengthwise cut down center of tenderloin, cutting to, but not through bottom. Starting from center cut, slice horizontally toward one side, stopping 1/2 inch from edge. Repeat on opposite side. Unfold meat so that it is flat and lay between two pieces of heavy plastic wrap. Flatten to 1/2 inch thickness using meat mallet. Sprinkle 1/4 teaspoon of ground black pepper over tenderloin, and spread with greens mixture. Roll up jelly-roll style, starting with long side; secure with string at 4 inch intervals. Press cracked pepper onto tenderloin. Place seam side down, on a lightly greased rack in a roasting pan. Place tenderloin in oven and reduce heat to 350 degrees. Bake 40 minutes or until a meat thermometer registers 145 degrees. Cover loosely with foil and let rest for 15 minutes. Gravy: Stir flour into ham drippings in skillet. Cook over low heat, stirring constantly, 4-5 minutes until caramel colored. Gradually add broth and wine. Cook over medium heat, stirring constantly until thick and bubbly. Stir in 1/4 teaspoon of ground black pepper. Slice and garnish. Serve with gravy.