Stuffed Pork Tenderloin

What you need:

Pork Tenderloin

1 Red Bell Pepper (or roasted red peppers in a jar)

1/2 small red onion

1 large handful of baby spinach 

2 cloves of garlic

olive oil 

salt and pepper

wooden skewers or kitchen twine

What to do:

Dice up the red bell pepper, red onion, and garlic

Then:

Heat up a few tbs. of olive oil in a pan and sauté the red pepper, red onion, and garlic; 

add in some salt and pepper (just a dash of both)

Cook until the onions are translucent, then add in the spinach until wilted

Let cool completely

Next:

Preheat the oven to 375º

Take the pork tenderloin and cut down the middle (butterfly them) but do not cut all the way through

Then lay plastic wrap over them and take a meat tenderizer (the smooth side) and level the meat out so it is all the same thickness 

Take the cooled mixture and spread throughout the middle, make sure not to over stuff them

Carefully thread the skewer through the meat to seal everything up

Place the tenderloin on a baking sheet and bake for 45 min or until a meat thermometer reads 170º

Slice and enjoy!