5 1/2 oz serving of pork per serving Use cooking spray not olive oil

Ingredients

2	lb pork tenderloins
1	cooking spray
1	c bell pepper, red finely chopped red
1/2	c onion, finely chopped
1/2	c celery, finely chopped
1	tsp thyme, dried leaves, crushed
1/4	tsp garlic salt
1/2	tsp ground red pepper
1/2	tsp paprika
1	tbsp fennel seed, crushed
2	tsp lemon-pepper seasoning

Directions

1. Using sharp knife, cut lengthwise slit down center of 1 pork tenderloin almost to, but not through, bottom of tenderloin. Open tenderloin so it lies flat; cover with plastic wrap. Working from the center to edges, lightly pound tenderloin with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove plastic wrap. Repeat with remaining tenderloin.
   
   
2. Heat oven to 325 degrees F.
   
   
3. Heat oil in large skillet over medium heat. Add red bell pepper, onion, celery, thyme, garlic salt, red pepper and paprika; cook about 5 minutes or until vegetables are tender; stirring frequently.
   
   
4. Spread vegetable mixture evenly over each flattened tenderloin to within 1 inch of edges. Starting with shortest side, roll up; secure edges of each roll with toothpicks or tie each with string.
   
   
5. In small bowl combine fennel seed and lemon-pepper; press mixture onto top and sides of each tenderloin roll.
   
   
6. Place rolls seam-side down on rack in shallow pan. Roast for about 45 minutes or until meat thermometer registers 155 degrees F.
   
   
7. Let rolls stand 5 minutes. Remove toothpicks or string; slice.
   
   

Categories

Main Dish, American-Southern

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium Low in sugar High in niacin High in phosphorus Very high in selenium Very high in thiamin High in vitamin B6 High in vitamin C

Bad points High in cholesterol