Pork Tenderloin Stuffed with Sweet Peppers, Chives and Gorgonzola

If my stomach had no limit I would have finished this entire tenderloin. This will be on the menu again soon.

•Butterfly a pork tenderloin - season both sides with S&P
•Finely chop sweet peppers, onion and chives - mix in a bowl with a little olive oil, S&P
•Spread an even layer of the pepper mix on top of the tenderloin
•Sprinkle with a layer of Gorgonzola cheese crumbles
•Roll the tenderloin closed and secure it together with toothpicks
•Bake at 350 for 1 hour in a baking dish with a foil tent
•Remove from oven, let rest for 10 mins., slice and serve