STUFFED PORK TENDERLOINS WITH GRAVY

2 pork tenderloins (about 12 oz (375 g) each

Salt and pepper

1 each: roasted red and green bell pepper*, chopped

2 tbsp (25 mL) balsamic vinegar

1/2 cup 9125 mL) dry bread crumbs

1 tsp (5 mL) vegetable oil

1 tbsp (15 mL) minced shallots or onions

1 pk. (21 g) pork gravy mix or brown gravy mix**

* Bake peppers at 400°F (200°C) in oven for 20 to 30 minutes, turning until
blackened and blistered. Remove, scrape skin from peppers, discard seeds;
chop and drain peppers.

**French's low-fat, or your favourite.

Nutritional info per
serving: calories 243;
protein 31.1 g;
fat 5.5 g;
carbohydrate 16.5 g.
sodium: 774 mg.
potassium: 609 mg.
Slice the pork tenderloins down the centre, cutting just deep enough
so they open flat. Season to taste with salt and pepper.

Combine chopped peppers and 1 tbsp (15 mL) balsamic vinegar.
Add bread crumbs, 14/ tsp (1 mL) each salt and pepper. Mix well.

Spoon the stuffing down the centre of each tenderloin. Close up the
tenderloins and secure with kitchen string.

Place the tenderloins on a rack in roasting pan and cook in a 350°F
(180°C) oven for 40 to 50 minutes, or until meat thermometer reads
160°F (70°C).

Meanwhile, in a small saucepan heat oil over low heat. Add shallots or
onions and cook about 2 minutes. Stir in gravy mix and water as
directed on the package. Stir in remaining 1 tbsp (15 mL) balsamic
vinegar.

Transfer the pork to a platter; snip the string and discard. Cut
tenderloin into slices 1 inch (2.5 cm); serve with gravy. Accompany
with roasted potatoes and your favourite vegetables.