Stuffed Pork Loin

Step 1: Drizzle 1 tablespoon of the oil into a skillet and bring to medium heat; add the onion, peppers, sun-dried tomatoes, oregano and garlic powder and cook until onions are translucent.

Step 2: Add the white wine and cook until just evaporated; season with salt and pepper to taste.

Step 3: Meanwhile butterfly the pork tenderloin by making a lengthwise cut into the center of the loin, stopping when you have about 1/4 inch left at opposite end. Open the loin and place this onto a layer of plastic wrap and cover with another layer of plastic wrap.

Step 4: Pound the loin until about 1/4 inch thick and remove the top layer of plastic wrap.

Step 5: Pour the bell pepper mixture over the pounded loin and roll the loin over the bell pepper mixture, using the bottom plastic layer as a guide.

Step 6: Tie the roll with butchers twine so it doesn’t fall apart and season with salt and pepper.

Step 7: Bring the remaining oil to medium-high heat in skillet and brown the stuffed loin on all sides.

Step 8: Place on a rimmed baking sheet that has been coated with non-stick spray and cook in a preheated 350 degree Fahrenheit oven for 35 to 45 minutes, until cooked through and no longer pink.