Stuffed Pork Tenderloins with Red Pepper Cilantro Sauce

makes 4-6 servings

2 heads garlic, roasted*
3 red bell peppers, roasted, diced**
2 large pork tenderloins (about 1 lb./500 g each)
2 chipotle peppers in adobo sauce
Coarse black pepper
1 c. (250 mL) dry white wine
2 shallots, minced
1 c. (250 mL) double-strength chicken broth***
1/2 c. (125 mL) whipping cream
2 Tbsp. (30 mL) unsalted butter
Coarse black pepper
Coarse salt
1/2 bunch cilantro, roughly chopped

*To roast garlic heads, see Rainbow Pizza recipe.

**To roast peppers, see Ritorti Pasta recipe.

***We used an excellent and convenient product called Better Than Bouillon, available in 227 g/8 oz. jars. We dissolved 2 tsp. (10 mL) in 1 c. (250 mL) boiling water to make the double-strength broth.

Roast the garlic heads and the red peppers and let cool. Pull the black skins off the peppers. Trim all fat from the pork tenderloins and slit each one lengthwise about 3/4 through. Pop the garlic out of the skins and mash. Spread over both cut surfaces. Mince the 2 chipotle peppers in adobo sauce and spread over the garlic. Close each tenderloin, encasing the garlic and peppers. Tie in several places with string. Rub the outside of each stuffed tenderloin with coarse black pepper and place, side by side, in a shallow baker. Preheat oven to 425°F (220°C). Roast about 25 minutes or until cooked but still pink in the middle. In the meantime, combine wine and shallots in a saucepan; boil until liquid is reduced to about 1/4 c. (60 mL). Add the chicken broth; boil until reduced by half. Add the whipping cream; whisk until slightly thickened. Whisk in butter, cut into 2-3 pieces. Place the chopped roasted red peppers in a food processor fitted with a steel blade. Add generous pinches of coarse black pepper and salt. Add the cilantro. Pulse until puréed. Keep machine on while you gradually pour in the hot cream sauce through the filling tube. Return entire sauce to the saucepan and keep warm until pork is cooked. Remove tenderloins from oven; let stand 5 minutes before cutting into thick slices. Puddle sauce on each warm plate and arrange pork on top. Serve at once with a green vegetable and pasta or a potato.

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