2 pork tenderloins, butterflied and pounded (2 lb.)
1 x 12-oz. container Oikos® Jalapeno Dip, divided
1 cup minced red bell pepper
3/4 cup plain dry bread crumbs
2-3 Tbsp. chopped fresh cilantro and/or parsley
Salt, ground black pepper and oil, as needed
Preheat oven 400°F.
On a clean flat work surface, lay out pork tenderloins butterflied-side-up. Sprinkle with salt and pepper.
In a bowl combine 3/4 cup Oikos® Jalapeno Dip, red pepper, bread crumbs and herbs and mix well.
Divide the stuffing evenly between the two pork tenderloins and spread over tenderloins into even layers, leaving the borders free of stuffing. Gently roll the pork up to enclose the filling; tie or secure with toothpicks.
Place the stuffed pork cut-side-down on a baking sheet,brush with oil and sprinkle with salt and pepper to taste. Roast pork 20-25 minutes or until cooked through. Remove from heat and let pork rest 10 minutes before slicing and serving with remaining Oikos® Jalapeno Dip as an accompaniment.