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Cut The Pork Tenderloins In Two Cross Wise. Butterfly Each Half And Pound It Until It'S About .5 Inches Thick. Cut The Provolone Cheese Into Thin Strips. Slice The Roasted Red Peppers Into Thin Strips.. Place Cheese And Red Pepper Strips On The Middle Of Each Butterflied Tenderloin. Roll And Tie It Up. Brush Olive Oil On Each Roll, Season With Salt And Pepper. Heat The Grill To Medium-High. Make Sure The Grill Rack Is Clean And Oiled Grill Each Tenderloin Until Done, About 4-5 Minutes In Each Of Its Four Sides.
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