Heathers Pork Tenderloin

Heather’s Pork Tenderloin

From the Kitchen of: Heather Lee


Pork tenderloin:
2-3 lbs. pork tenderloin
 1 jar sun dried tomatoes, chopped
2 Tbs. parsley, chopped
4 slices of bacon
 Cut a slit length wise down the middle of tenderloin and put the sun
dried tomatoes
 and parley in the slit.  Place bacon across the tenderloin.  Hold together
with
toothpicks.  Bake at 425 for 45 minutes. Take out of oven and let rest for
15 minutes.

Spread:
1 container of Alloutte cheese spread (garlic and herb)
1/2 c. crushed pistachios
add milk or cream to make spread (small amount)
  Sweet onions and garlic:
3 c. onions
 3 cloves of garlic, minced
olive oil
1 Tbs. brown sugar
 1 Tbs. balsamic vinaigrette
 Sauté onions and garlic in olive oil.  Salt and pepper to taste.  Sauté 30
minutes or
until onions are clear.  Add 1 Tbs. brown sugar and 1 Tbs balsamic
vinaigrette.

Cut pork tenderloin into slices, add onions and garlic and spread on slices
of French
bread or Italian bread.