Directions

1. Preheat oven to 425°F.
2. Pat roasted peppers dry with paper towel; finely chop the red peppers to make ¾ cup. In a small bowl stir together chopped red peppers, basil and Parmesan cheese. Set mixture aside.
3. Pat pork tenderloin dry with paper towels. Using a very sharp thin knife, trim silver skin and connective tissue from the pork tenderloin. Make a lengthwise cut through center of tenderloin. Cut to, but not through, opposite side. Open meat so it lies flat. Spoon red pepper mixture evenly on half of tenderloin. Fold other half of pork over to form original shape of tenderloin. Tie close with kitchen string at 1- to 1½ -inch intervals