|Pork Tenderloin Stuffed with Red Peppers in Wine Sauce|
1 Pork tenderloin, fat removed
1/2 large sweet red pepper, sliced into strips
3 cloves garlic, cut in three, lengthwise
1 tbsp beef bouillon concentrate
1/2 cup dry red wine
2 tbsp olive oil or butter
Salt and coarsely ground black pepper
Cooking string to tie up the tenderloin
Place the tenderloin on a large cutting board and slice it down the middle lengthwise, but not all the way through - just enough to place the red peppers. Open it up so the inside is facing up and fill it with the red peppers and 2-3 strips of garlic, a dash of salt and pepper then close it up, pressing firmly. Careful so the peppers don't fall out! Using the cooking string, tie it all up. (See our Links page for tips on tying up roasts).
Heat the oil or butter in a large skillet, until very hot. Saute the tenderloin so that all sides are nicely browned, then remove from the skillet and add the remaining garlic. Reduce the heat to medium, add the red wine and beef bouillon concentrate, mixing well and scraping the bottom of the pan. Add pepper to taste and adjust the salt - you may not need any more as the bouillon has plenty of salt.Return the tenderloin to the pan with the sauce, and simmer on medium/low, covered for approximately 20 minutes. The center should be slightly pink when sliced.