Pork tenderloin stuffed with sun-dried tomatoes

First, I'll prepare the pork tenderloins. I peel the garlic and mash it. I then salt and pepper the meat on both sides and rub it with oil mixed with the pressed garlic. I leave it to rest like this for at least 20 minutes to allow the flavours to mingle.

Then sear the meat on both sides in hot butter. I let it bake for about 5 minutes on one side and then open it to the other side.

Then I cut the tenderloins in half, but not all the way through, so that they can be stuffed easily. I put 2-3 sun-dried tomatoes in each tenderloin.

Finally, I close the dollops and wrap them in foil. I bake it in a preheated oven at 180 degrees for about 20 minutes.