Preheat your oven to 475° Using a sharp knife remove the silvery skin area on the tenderloins. Next cut lengthwise, from top to bottom into both tenderloins. You want to cut it to open it like a book taking care not to cut all the way through. Open up the tenderloin like a book and using a meat mallet or a small fry pan flatten it out a bit. Now spread 1/4 cup of pesto on the inside each tenderloin, divide the cheese equally between the 2.