Roasted Pepper Stuffed Pork Tenderloin

2 pork tenderloins (about 12 oz each
Salt and pepper
1 each: roasted red and green bell pepper, chopped
2 tbsp balsamic vinegar
1/2 cup dry bread crumbs
1 tsp vegetable oil
1 tbsp minced shallots or onions
1 pk. pork gravy mix or brown gravy mix

* Bake peppers at 400°F (200°C) in oven for 20 to 30 minutes, turning until blackened and blistered. Remove, scrape skin from peppers, discard seeds; chop and drain peppers.

Slice the pork tenderloins down the center, cutting just deep enough so they open flat. Season to taste with salt and pepper.

Combine chopped peppers and 1 tbsp balsamic vinegar. Add bread crumbs, 1/4 tsp each salt and pepper. Mix well.

Spoon the stuffing down the center of each tenderloin. Close up the tenderloins and secure with kitchen string.

Place the tenderloins on a rack in roasting pan and cook in a 350°F (180°C) oven for 40 to 50 minutes, or until meat thermometer reads 160°F (70°C).

Meanwhile, in a small saucepan heat oil over low heat. Add shallots or onions and cook about 2 minutes. Stir in gravy mix and water as directed on the package. Stir in remaining 1 tbsp balsamic vinegar. Transfer the pork to a platter; snip the string and discard. Cut tenderloin into slices 1 inch; serve with gravy. Accompany with roasted potatoes and your favorite vegetables.