Pepper Stuffed Pork Tenderloin

from "Weight Watcher's" magazine

Pepper Stuffed Pork Tenderloin: serves 6 ( 4 points)

2 tsp. canola oil
2 ( any color) small, diced bell peppers
4 scallions, chopped
2 garlic cloves, minced
2 T. plain dried bread crumbs
1 tsp. dried thyme
salt and pepper
1-1/2 lb. pork tenderloin

Preheat oven to 425. Spray a cast iron skillet with cooking spray and heat. Add oil. Saute the peppers, onion and garlic until tender. Stir in the bread crumbs and thyme. Transfer to a medium bowl.
Cut the pork 3/4 of the way through. Open like a book. Place between 2 sheets of plastic wrap and pound to 1/4" thickness. Spread pepper mixture down the center, leaving a 1" border. Roll and secure with cotton twine or toothpicks.
Reheat cast iron skillet coated with cooking spray ( or use a roasting pan if you do not have a skillet) Brown the pork on all sides ( about 5 minutes) Place pan in oven. Cook until a meat thermometer registers 160 degrees. Remove pan from oven. Let pork stand for 10 minutes. Remove string or toothpicks and cut into 6 equal slices.