Adobo Pork Tenderloin

• 1 (1-pound) pork tenderloin, trimmed
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1/2 cup finely chopped green bell pepper
• 1/2 cup chopped bottled roasted red bell peppers
• 2 tablespoons fresh Parmesan cheese
• 1 tablespoon brown sugar
• 4 garlic cloves, minced

1. Preheat oven to 375u0b0.
2. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin.
3. Remove 1 chile and 1 teaspoon sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile. Combine chopped chile, 1 teaspoon sauce, and remaining ingredients in a small mixing bowl. Spread chile mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly roll fashion, starting with short side. Secure at 2-inch intervals with twine. Place pork on a baking sheet.
4. Bake at 375u0b0 for 30 minutes or until a meat thermometer registers 160u0b0. Cover lightly with foil; let stand 5 minutes. Remove twine, and cut into 1/2-inch-thick slices.

pork tenderloin, chipotle chiles, green bell pepper, red bell peppers, parmesan cheese, brown sugar, garlic

Taken from www.myrecipes.com/recipe/adobo-pork-tenderloin (may not work)