Southwest Stuffed Pork Tenderloin

• 1 medium sweet red pepper, chopped
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 2 cups fresh baby spinach, coarsely chopped
• 1 tablespoon minced chipotle pepper in adobo sauce
• 1 teaspoon ground cumin
• 2 pork tenderloins (1 pound each)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded Mexican cheese blend
• Hot cooked rice and salsa

1. Saute red pepper in oil in a large skillet until tender. Add garlic and cook 1 minute longer. Add the spinach, chipotle pepper and cumin; cook until spinach is wilted.
2. Make a lengthwise slit down center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness; remove plastic.
3. Sprinkle salt and pepper over pork; top with spinach mixture and cheese.
4. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place tenderloins in a shallow baking pan.
5. Bake, uncovered, at 425u0b0 for 20-25 minutes or until a thermometer inserted in pork reads 145u0b0. Let stand for 5 minutes before slicing. Discard string and toothpicks. Serve with rice and salsa.

sweet red pepper, olive oil, garlic, baby spinach, pepper, ground cumin, pork, salt, pepper, rice

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