Pepper-Stuffed Pork Tenderloin

• 2 tablespoons canola oil
• 3 small sweet red peppers, finely chopped
• 1 large onion, finely chopped
• 2 small celery ribs, finely chopped
• 1-1/2 teaspoons dried thyme
• 3/4 teaspoon garlic salt
• 3/4 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 3 pork tenderloins (3/4 pound each)
• 4 teaspoons lemon-pepper seasoning
• 4 teaspoons fennel seed, crushed

1. Preheat oven to 325u0b0. In a large skillet, heat oil over medium-high heat. Add red peppers, onion and celery; saute until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne; saute 1 minute longer. Remove from heat; set aside.
2. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to 1/2-in. thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2-in. intervals with kitchen string, securing ends with toothpicks.
3. Place on a rack in a shallow baking pan coated with cooking spray. Combine lemon pepper and fennel; rub over tenderloins.
4. Bake until a thermometer inserted into pork reads 145u0b0, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.

canola oil, sweet red peppers, onion, celery, thyme, garlic salt, paprika, cayenne pepper, pork, lemonpepper seasoning, fennel

Taken from www.tasteofhome.com/recipes/pepper-stuffed-pork-tenderloin/ (may not work)