2 pork tenderloins

For Stuffing:
1 shallot, sliced
1 package of frozen spinach
2 tbs butter
Salt and pepper to taste

For Sauce:
4oz pckg goat cheese
1 large bell pepper (red preferred but green works), sliced
1/2 cup red wine
1-2 gloves garlic
2 tsp olive oil
Basil, oregano and tabasco to taste

2 pork tenderloins 1 shallot, sliced 1 package of frozen spinach 2 tbs butter 4 oz pckg goat cheese 1 large bell pepper (red preferred but green works), sliced 1/2 cup red wine 1 -2 gloves garlic 2 tsp olive oil

1. Melt the butter in a medium sized sauce pan on medium-high heat. Add shallots and spinach. Cook until shallots are transparent, add salt and pepper to taste. Remove from heat and let cool.

2. Make a large cut down the center of each tenderloin, be careful as to not cut all the way through. Stuff the spinach mix into each tenderloin and tie together using either twine or other means.

3. Coat a large saucepan with olive oil and add the tenderloin. Cook on high heat until all sides of the tenderloin are brown.

4. Add the red wine, garlic and bell pepper to the pan. Cover and simmer on medium-low heat until tenderloin is cooked throughly.

5. Remove tenderloin and place in a warm dish, remove twine. Add basil, oregano, tabasco and goat cheese to the sauce and mix until smooth. If you desire a thicker sauce, add some cornstarch and water to the mixture until desired thickness. Pour sauce on top of the tenderloin and serve.