Greek-Style Pork Tenderloin And Vegetables - cooking recipe

Ingredients

1 pkg (8 oz) cream cheese, softened
1/3 cup pitted green and black olives, finely chopped
2 None pork tenderloins (about 3/4 lb each)
8 slices bacon
2 tbsp oil
1 tbsp butter
1 small onion, finely chopped
3 cloves garlic, finely chopped
2 None red pepper, seeded and diced
1 None zucchini, diced
2 stems thyme, leaves picked
1 lb tomatoes, seeded and coarsely chopped
3-4 tbsp Greek brandy, such as Metaxa
1/2 cup vegetable stock

Preparation

Mix the cream cheese, olives and season to taste. Cut a lengthwise pocket into each pork tenderloin and fill with the cream cheese mixture. Wrap each tenderloin with 4 slices of bacon.
Preheat the oven to 325\u00b0F. Heat the oil in a large skillet on medium-high heat. Add the pork tenderloins and cook for about 4 mins, turning as necessary. Remove from the skillet and place on a lightly oiled baking pan. Roast for 20-25 mins.
Melt the butter in the skillet on medium heat. Add the onions and saute for 3 mins. Add the garlic, peppers, zucchini and thyme and saute for 3 mins. Add the tomatoes and saute for 2 mins. Add the brandy and bring it a boil. Add the stock and return to a boil. Reduce heat to low and simmer for 5 mins. Season to taste.
Meanwhile, remove pork from the oven and let rest for 5 mins. Slice the pork and and serve with the vegetables.