¾ cup chopped roasted red peppers, drained, patted dry
1 teaspoon each kosher salt and ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
2 shallots, finely chopped
1 jar (24 ounces) FarmToFork™ Marinara Sauce
Preheat oven to 400ºF. Place tenderloin on work surface. Spread pesto over surface of meat, leaving 1/2-inch border at the top. Sprinkle with peppers. Roll into a tight log, then secure with kitchen string at 1-inch intervals. Season outer surface with salt and pepper.
Heat oil in large skillet on medium-high heat. Brown meat 6-8 minutes or until seared on all sides. Place on rack set inside large rimmed baking sheet. Bake 12-15 minutes or until temperature in center of roast registers 125ºF. Tent with foil and let stand 10-15 minutes while preparing sauce.
Melt butter in same skillet on medium heat. Add shallots; cook 5-7 minutes or until translucent. Add FarmToFork™ Marinara Sauce. Cook 3-4 minutes, stirring constantly with wooden spoon and scraping up any browned bits from pan. Remove string from roast. Cut into 1-inch-thick slices. Serve with sauce.