I love pork tenderloin! It is so lean and tender and high in protein. I came up with this recipe when I was cleaning out my refrigerator and had these ingredients, and it worked really well!  The peppery arugula with the sweet balsamic glaze really adds to the dish. You can find the tiny sweet and tangy peppers on amazon. I use them in salads and they go really well with this dish. The link is below!

Stuffed Pork Tenderloin

• 1 pork tenderloin, butterflied
• 1/2 cup pesto sauce
• 1 ball fresh mozzarella
• 1 cup chopped sundried tomatoes
• 2 onions
• 2 cloves garlic
• 2 tbs. olive oil
• 1 tbs. butter
• 1/4 cup white wine
• 1 package baby arugula
• 1/2 jar Delallo Sweet and Tangy Peppers
• salt and pepper to taste
• balsamic glaze

Preheat your oven to 375 degrees. In a oven proof pan, saute your sliced onions over medium low heat in 1tbs. olive oil and the butter until caramelized. Add your minced garlic and stir until garlic is fragrant. While the onions are caramelizing,  spread your pesto onto one side of your butterflied pork. Top with slices of fresh mozzarella onto the same side, and top with sundried tomatoes. Close the tenderloin and secure the open end with toothpicks to hold it together. Remove the onion mixture from the pan. Add the remaining tablespoon of olive oil and sear the pork on both sides.  Deglaze the pan with the white wine and cook for about 1 minute. Add the onion mixture back to the pan around the pork and put into the oven for about 35 minutes. Remove from the oven and let sit for about 10 minutes. On a large serving plate, add the arugula. Slice the pork and place the slices over the arugula. Add your onions and juices all over the pork and arugula. Top with some tiny peppers and drizzle with balsamic glaze.

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