Roasted Pepper and Stuffed Pork Tenderloin

· 2 Sunhaven Farms Pork Tenderloins

· 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 Pork gravy or brown gravy mix (21oz)

*Quarter the peppers, spray with olive oil and sprinkle with balsamic vinegar. Roast at 400^oF for 30 minutes turning once or twice, until blackened and blistered, then chop.

Split the 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 of salt and pepper. Toss well. Spoon the stuffing down the center of each tenderloin. Close up the tenderloin and tie with kitchen string in several places.

Place tenderloins on rack in roasting pan and cook in a 350^oF oven for 40 to 50 minutes or until meat thermometer registers 160^oF (70^oC). Meanwhile, in a small saucepan, 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 slices 1 inch thick. Serve with gravy, roasted red potatoes, sliced zucchini and carrots.