Take pork tenderloins out of the package and pat them dry with a paper towel.

Place the tenderloins on a large cutting board and remove as much silver skin as you can, if there is some still attached.

Use a sharp knife to cut the tenderloin through the center, lengthwise. Cut almost all the way to the other side but NOT all the way in half!

Place a sheet of plastic wrap over each opened pork tenderloin and use a flat side of the meat tenderizer to pound it.

Repeat with the other tenderloin.

Preheat a medium cooking pan over medium heat and add oil. Sauté diced onion and bell pepper until it starts to soften and add diced mushrooms.

Stir and season the vegetables. Let them cook, stirring occasionally, until completely cooked.

In a mixing bowl, mix together cooked vegetables, diced sun-dried tomatoes, and fresh grated Parmesan cheese.

Season the pork with some salt and pepper and then spread half of the pesto all over one piece and the other half over the other.

Divide the vegetable filling equally among the two tenderloins and spread it out. Roll up the tenderloin lengthwise and place seam down.

Wrap each tenderloin in half a pound of bacon, overlapping each strip slightly.

Preheat the oven to 400°F.

Place the wrapped stuffed pork tenderloins onto the rimmed baking sheet, large enough to fit them comfortably.

Insert the leave-in meat thermometer probe into the center of the thickest part of the larger tenderloin.

Bake for 40-45 minutes, until internal temperature reaches about 145°F.

Take out and let the tenderloins rest on the cutting board for about 10 minutes before slicing.

If you want to crisp up the bacon a little bit, switch your oven from baking to broil when the pork reaches about 140°F.

Make sure the over rack is set 6-10 inches away from the broiler to avoid burning the bacon.

Watch it carefully, and let the bacon crisp up for just a couple of minutes.