Pound flat TJ’s pork tenderloin filet. Mix together: 1/4 cup TJ’s sun-dried tomatoes, 1/4 cup TJ’s mediterranean feta cheese, and 2 T TJ’s artichoke hearts (chopped) dash of TJ’s 21 spice mix. Spoon mixture onto pork tenderloin, and roll into long roll about 2 inches thick. Coat with italian bread crumbs, and bake for 40 mins at 350o On stovetop heat 1/2 cup of TJ’s sundried tomatoe pesto, mixed with alfredo sauce, and pour over meat. Cut into slices and serve with accompaniment of choice.