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Ingredients
- 2 oz pork tenderloins about 12each
- salt and pepper
- 1 red bell pepper roasted* and chopped
- 1 green bell pepper roasted* and chopped
- 2 tbsp balsamic vinegar
- 1/2 cup dry bread crumbs
- 1 tsp vegetable oil
- 1 tbsp minced shallots or onions
- 1 pork gravy or brown gravy mix
Ingredients
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Instructions
- Split the pork tenderloins down the centre, cutting just deep enough so they open flat. Season to taste with salt and pepper.
- Combine chopped peppers and 1 tablespoon balsamic vinegar. Add bread crumbs, 1/4 tsp each salt and pepper. Toss well. Spoon the stuffing down the centre of each tenderloin. Close up the tenderloins and tie with kitchen string in several places.
- Place tenderloins on rack in roasting pan and cook at 350º for 40 to 50 minutes or until meat thermometer registers 160º. Meanwhile, in a small sauce pan, heat oil over low heat. Add shallots or onions and cook about 2 minutes or until tender. Stir in gravy mix and water and prepare as directed on the package. Stir in remaining 1 tbsp balsamic vinegar.
- Transfer the pork to a platter, snip the strings and discard. Cut meat into 1” thick slices. Serve with gravy, roasted red potatoes, sliced zucchini and carrots.
Recipe Notes
*Bake whole peppers in 400º oven for 20 to 30 minutes turning once or twice until blackened and blistered. Scrape skin from peppers, discard seeds, chop and drain peppers.
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