"Through Cooking Light magazine I have discovered chipotle chiles in adobo sauce and bottled roasted red pepper, two amazing ingredients that can spice up any recipe. Not only is this quick and easy (no 24-hour marinade), but it is tasty as well." --CL Reader
1 (1-pound) pork tenderloin, trimmed
1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup finely chopped green bell pepper
1/2 cup chopped bottled roasted red bell peppers
2 tablespoons fresh Parmesan cheese
1 tablespoon brown sugar
4 garlic cloves, minced
How to Make It
Preheat oven to 375°.
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin.
Remove 1 chile and 1 teaspoon sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile. Combine chopped chile, 1 teaspoon sauce, and remaining ingredients in a small mixing bowl. Spread chile mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly roll fashion, starting with short side. Secure at 2-inch intervals with twine. Place pork on a baking sheet.
Bake at 375° for 30 minutes or until a meat thermometer registers 160°. Cover lightly with foil; let stand 5 minutes. Remove twine, and cut into 1/2-inch-thick slices.
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