Red Pepper-Scallion Stuffed Pork Tenderloin

• 2 pork tenderloins, trimmed of fat (10-12 oz each)
• 2-4 jarred whole roasted red peppers, halved
• 8 scallions, including green part, cut into 2 inch pieces
• salt and pepper, to taste
• olive oil

1. Preheat charcoal grill (or alternatively, you can prepare this in an oven, though the taste will not be nearly as good).
2. Butterfly tenderloins and pound between two sheets of plastic wrap until each is about 6 inches wide. Top each tenderloin with bell pepper halves and scallions. Carefully roll up each tenderloin like a jelly roll, tucking in the ends. Tie with kitchen string at 1 inch intervals.
3. Rub each tenderloin with a little olive oil and sprinkle with salt and pepper.
4. Grill over medium head (or sear in a hot pan and place in a 400F oven), turning occasionally and brushing with oil as needed to keep the tenderloins from sticking, for 10-15 minutes, or until the meat is cooked.
5. Remove from the head and transfer to a cutting board. Let rest for about 5 minutes, then remove string and slice diagonally.

pork tenderloins, red peppers, scallions, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/red-pepper-scallion-stuffed-pork-tenderloin-1208697 (may not work)