Adobo Pork Tenderloin

1 lb. pork tenderloin, trimmed
1 7oz. can chipotle chiles in adobo sauce
1/2 cup finely chopped green bell pepper
1/2 cup chopped bottled roasted red bell peppers
2 tbsp. Parmesan cheese
1 tbsp. brown sugar
4 garlic cloves, minced

Slice pork lengthwise, cutting to, but not through, other side. Open halves,
laying pork flat. Slice each half lengthwise, cutting to, but not through,
other side; open flat. Place plastic wrap over pork; pound to an even
thickness using a meat mallet or rolling pin.

Remove 1 chile and 1 tsp. sauce from can; reserve remaining chiles and sauce
for another use. Finely chop chile. Combine chopped chile, 1 tsp. sauce,
and remaining ingredients in a small mixing bowl. Spread chile mixture over
pork, leaving a border around edges. Roll up pork, jelly roll fashion,
starting with short side. Secure at 2-inch intervals with twine. Place pork
on a baking sheet.

Bake at 375° for 30 minutes or until a meat thermometer registers 160°. Cover
lightly with foil; let stand 5 minutes. Remove twine, and cut into slices.

4 servings