Something I ADORE. It is beautiful, it is easy. --I am not a beacher--sorry--adapt as needed!
Stuffed Pork Tenderloin
1 marinated pork tenderloin
Spinach Leaves
1 8 oz. block of cream cheese
Red bell pepper-Julienned (sliced thin is what it means)
Pesto Seasoning
Cut your tenderloin down the middle stopping about an inch short of cutting through the entire meat.
Put plastic wrap over it and with a mallet or whatever, pound it thin. (Go for rectangular shape)
Remove plastic and spread with cream cheese. Top with spinach leaves and red bell pepper.
Sprinkle generously with Pesto seasonings.
Roll up like a jellyroll. Bake for 35-40 minutes @ 350 degrees.
Cool 10 minutes and then slice on the diagnol--it is beautiful!
Warmed apricot perserves are incredible with this.