Pork Tenderloin Wraps with Tomato Sauce

Pork Tenderloin Wraps with Tomato Sauce
Sauce 3 large vine tomatoes, divided 1 tablespoon olive oil Oregano, to taste 9 thin slices garlic 1 tablespoon grated Romano cheese1¨1/2 teaspoons sugar Salt and pepper to taste Pork wraps 2 pork tenderloins (about 2 pounds total) Salt and pepper 1 pound maple bacon 2 large vine-ripened tomatoes, sliced 2 green peppers, quartered 1 large sweet onion, slicedDash of Emeril?s Essence Dash of Lawry?s Seasoned SaltFor the sauce: Slice off the top and bottom of three tomatoes and place in skillet. Over each tomato sprinkle some of the olive oil, a pinch of oregano, 3 slices garlic, some cheese and sugar. Cover pan and cook on medium-low heat for 40 minutes.Remove tomato skins and transfer tomatoes and pan juices to a blender and process until desired consistency. Return to pan and reduce to a heavy sauce. Keep warm.For the pork: Heat grill to 350 degrees.Cut pork in ¾ inch-thick slices and with a mallet pound each slice until it?s about 3 ½ inches around.Crisscross two pieces of bacon on work surface; place one slice of meat in center of the bacon. Top with a slice of onion, tomato and a piece of green pepper. Top with second slice of pork. Sprinkle tops with Emeril?s Essence and Lawry?s Seasoned Salt. Wrap the bacon across the top and secure with a toothpick. Grill over indirect heat with lid closed for 1 hour (see note). To serve: Spoon two to three tablespoons sauce on each plate and top with pork wrap.Serves eight.Cook?s note: Sometimes I finish the wraps under the broiler to brown the meat and crisp the bacon.Nutrition values per serving: 304 calories, 16 g fat (5 g saturated), 9 g carbohydrates, 2 g fiber, 31 g protein, 84 mg cholesterol, 1,237 mg sodium.