Ingredients
2 tablespoons canola oil 3 small sweet red peppers, finely chopped
3 small sweet red peppers, finely chopped
1 large onion, finely chopped
2 small celery ribs, finely chopped
1 ½ teaspoons dried thyme
¾ teaspoon garlic salt
¾ teaspoon paprika
½ teaspoon cayenne pepper
3 pork tenderloins (¾ pound each)
4 teaspoons lemon-pepper seasoning
4 teaspoons fennel seed, crushed
Directions
1. Preheat oven to 325 degrees. In a large skillet, heat oil over medium-high heat. Add red peppers, onion and celery; saute until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne; saute 1 minute longer. Remove from heat; set aside.
2. Make a lengthwise slit down the center of each tenderloin to within ½ inch of bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to ½ inch thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2 inch intervals with kitchen string, securing ends with toothpicks.
3. Place on a rack coated with cooking spray in a shallow baking pan. Combine lemon-pepper and fennel; rub over tenderloins.
4. Bake until thermometer inserted into pork reads 145 degrees, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.