Stuffed Pork Tenderloin

1 Pork Tenderloin (about 12 oz/375 g)
2 tbsp grated parmesan cheese
2 tbsp minced fresh parsley
1/4 tsp each salt and pepper
1/3 cup minced drained oil-packed sun-dried tomatoes

Cut pork lenghtwise almost but not all the way through;open like a book. Sprinkle with parmesan cheese, parsley, salt and pepper. Sprinkle sun-dried tomatoes down centre. Fold pork over filling; secure with toothpicks.
Place on greased grill over medium-high heat; close lid andgrill, turning occasionally, until just a hint of pink remainsinside, about 18 minutes. Transfer to cutting board; tent withfoil and let stand for 5 minutes. Remove toothpicks and slice.

Makes 2 to 4 servings.