1 pork tenderloin, approximately 1 lb, trimmed of all visible fat
1 4-oz jar roasted red peppers, well-drained
4 oz light chevre
2 tsp dijon mustard
1 cup arugula leaves
Salt and pepper
Preheat oven to 375 degrees.
Butterfly the pork tenderloin by slicing it lengthwise, cutting ⅔ of the way into the meat, then placing it between two layers of plastic wrap and pounding until you have approximately a flat rectangle.
In a small bowl, combine the chevre, dijon, ¼ tsp black pepper, and ¼ tsp salt. Mix well. Spread this mixture over the entire butterflied pork loin.
Layer the arugula leaves, then the roasted red peppers, on top of the chevre, leaving a one-inch border on one side of the pork loin. Roll tightly, starting at the end opposite the border and tucking the filling in tightly. Tie the roll with butcher’s twine at 5-6 places along its length.
Place the tenderloin in a baking dish sprayed with cooking spray. Bake at 375 degrees for approximately 30 minutes, or until the pork is cooked through. Let rest 10 minutes before carving into thin slices with a serrated knife.
Yields: 4 Servings
Time to make: 40 min
Date Added: 01/09/08
Source: Amanda Caudle
You can use laughing cow wedges instead of the chevre, and you can omit the arugula if it won't fly with the boyfriend.
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Maintenance Break! 
Thanks, I will probably make it later this week and I will report back!!!
