Stuffed Pork Tenderloin with Roasted Red Peppers

My husband constantly laughs at me when we go to a restaurant. Some of my favorite dishes are "Fish stuffed with Fish" or Stuffed Chicken, Pork etc. I have always enjoyed the compilation of different flavors within dishes like these. A new trend we are seeing at our local grocery stores is a great deal of prepared meats at extremely high costs that can be picked up in the butcher case.

I'm always more comfortable preparing our meals from scratch rather than take some of the newest short cuts out there for a couple reasons. The first reason is normally just my concern of what is actually in foods not prepared by me. I find it interesting that I can pick up a container that has beef wrapped in spinach however when I look at the ingredients it's loaded with chemicals.

The second and lately most important issue I have with prepared foods like this is cost; I could make 4 separate servings for what I would pay to purchase 1 already prepared. In this day and age everyone needs to save when possible so these luxuries aren't always the best approach when you can make something as simple as this Stuffed Pork Tenderloin within minutes at home.

Since I am such a fan of stuffed meats I do keep a couple staples on hand at the house. Spinach, Bread Crumbs, Sundried Tomato Pesto, and different Cheeses always prove helpful. I've found if I have a combination of these ingredients I can stuff just about any kind of meat.

The recipe I'm including below can be done on a smaller level, like I did tonight for my husband and myself. Or it can easily be adjusted for a larger crowd simply by purchasing larger pork tenderloin. Take a peak below and let me know how you like it!

One of the most difficult parts is preparing you meat to be rolled or stuffed, below are a couple quick tips that could help! Check them out and make sure you don't get intimidated, even a small hole isn't the end of the world!

Chicken

- When stuffing chicken take a large chicken breast and with a small paring knife cut it straight through the middle, make sure to leave a seam on one side to hold the stuffing in. I sometimes find it easier to make this cut while the chicken is still frozen in the middle.

Beef

- I usually roll beef so it's a little different of a cut, depending on the size of your tenderloin you can usually cut a small 1/2 inch strip and slowly cut in a spiral direction until you've reached the center.

Pork

- Pork tenderloin it can sometimes be a bit tougher then beef. Although I still prefer rolling it to stuffing it I usually do it in 4 part cuts. Go from one side to the other making sure to unroll your meet while continuously cutting.