Pork Tenderloin With Red Pepper Sauce

• 2 pork tenderloins (1 pound each)
• 1/2 cup finely chopped sweet red pepper
• 1/2 cup finely chopped red onion
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 cup finely chopped fresh spinach
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 package (12.3 ounces) silken firm tofu
• 1 cup roasted sweet red peppers, drained and finely chopped
• 2 tablespoons minced fresh parsley
• 2 tablespoons grated Romano cheese

1. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove plastic; set tenderloins aside.
2. In a nonstick skillet, saute sweet red pepper, onion and garlic in oil until tender; add spinach and cook 2 minutes longer. Spread over tenderloins; sprinkle with salt and pepper. Roll up; tie several times with kitchen string and secure ends with toothpicks.
3. Bake, uncovered, at 400u0b0 for 45-60 minutes or until thermometer reads 160u0b0. Transfer to a warm serving platter. Let stand for 5-10 minutes before slicing.
4. Meanwhile, combine the tofu, roasted red peppers, parsley and cheese in a food processor or blender; cover and process until smooth. Transfer to a saucepan; heat through (do not boil). Serve with tenderloin.

pork, sweet red pepper, red onion, garlic, olive oil, fresh spinach, salt, pepper, silken firm, sweet red peppers, parsley, romano cheese

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