Roasted Pepper Stuffed Pork Tenderloin
2 pork tenderloins (about 12 oz each
Salt and pepper
1 each: roasted red and green bell pepper, chopped
2 tbsp balsamic vinegar
1/2 cup dry bread crumbs
1 tsp vegetable oil
1 tbsp minced shallots or onions
1 pk. pork gravy mix or brown gravy mix
* Bake peppers at 400°F (200°C) in oven for 20 to 30 minutes, turning until
blackened and blistered. Remove, scrape skin from peppers, discard seeds; chop
and drain peppers.
Slice the pork tenderloins down the center, cutting just deep enough so they
open flat. Season to taste with salt and pepper.
Combine chopped peppers and 1 tbsp balsamic vinegar. Add bread crumbs, 1/4 tsp
each salt and pepper. Mix well.
Spoon the stuffing down the center of each tenderloin. Close up the tenderloins
and secure with kitchen string.
Place the tenderloins on a rack in roasting pan and cook in a 350°F (180°C) oven
for 40 to 50 minutes, or until meat thermometer reads 160°F (70°C).
Meanwhile, in a small saucepan heat oil over low heat. Add shallots or onions
and cook about 2 minutes. Stir in gravy mix and water as directed on the
package. Stir in remaining 1 tbsp balsamic vinegar. Transfer the pork to a
platter; snip the string and discard. Cut tenderloin into slices 1 inch; serve
with gravy. Accompany with roasted potatoes and your favorite vegetables.