Instructions: Trim fat from meat. Using a sharp knife, make a lengthwise cut along the center of the tenderloin, cutting to, but not through, the opposite side. Spread meat open.

Place meat between 2 pieces of plastic wrap. Working from the center to the edges, use the flat side of a meat mallet to pound meat into an 11-by-7 inch rectangle. Remove plastic. Fold in narrow ends as necessary to make an even rectangle.

Stack spinach leaves and slice crosswise into thin strips. In a medium bowl, stir together spinach, mushrooms, basil, bread crumbs, parmesan cheese and egg white.

Spread evenly over pork. Starting at one of the short sides, roll up. Tie with 100-percent cotton string at 1 1/2 inch intervals. Brush surface of meat with 1 teaspoon of the olive oil; sprinkle with pepper.

Arrange medium-hot coals around a drip pan. Test for medium heat above pan.

Place meat on grill rack over pan. Cover; grill for 25 to 30 minutes or until a meat thermometer inserted in the center registers 155 degrees F. Remove from grill. Cover with foil; let stand for 10 minutes.

Meanwhile, place roasted peppers in a food processor bowl along with the remaining 2 teaspoons olive oil, wine vinegar, garlic and salt. Cover; process until smooth. Transfer sauce to a small saucepan; cook over medium heat until heated through.

Remove strings from pork. Slice pork and serve with sauce.

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