Stuffed Pork Tenderloin



1 pork tenderloin (about 12 oz)
2 tbsp grated Parmesan cheese
2 tbsp minced fresh parsley
1/4 tsp each salt and pepper
1/3 cup minced drained oil-packed sun-dried tomatoes

1. Cut pork lengthwise almost but not all the way through; open like book. Sprinkle with Parmesan cheese, parsley, salt and pepper. Sprinkle sun-dried tomatoes down centre. Fold pork over filling; secure with toothpicks.
2. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes. Remove toothpicks and slice.

Tip: For more-generous servings, grill two pork tenderloins, doubling the filling ingredients.

Yield: 2-4 servings

By The Canadian Living Test Kitchen