Stuffed Tenderloin

Very Tender Stuffed Tenderloin

Ingredients

For the Stuffing:

• 2 Apples
• 1 cup Chopped dried figlets
• 1 cup Chopped dried apples
• 1 cup Dried bread crumbs
• 1/2 cup Chopped celery
• 1/2 cup Coarsely chopped pecans
• 4 Scallions, chopped
• 1/4 cup Maple Syrup
• 1/4 cup Pear nectar

For The Pork:

• 2 Pork Tenderloins
• Salt and Pepper to taste
• 8 Slices of Bacon
• 1/4 cup Maple Syrup
• 1/2 to 1 cup Pear Nectar

 Directions

1. Preheat oven to 350 degrees F.
2. Butterfly pork tenderloins by cutting down the middle of each 2/3rd of the way through lengthwise.. Place each between sheets of wax paper and pound out to a 1/4-inch rectangle. Salt and Pepper to taste. Place as much stuffing as will fit easily on each one. You will have extra to put in a small casserole to cook separately. Roll up each pork tenderloin starting at the long ends and place them seam side down in a roasting pan appropriate to their size. (Not too large). Wrap each tenderloin with 4 slices of bacon.
3. Drizzle tops of each one with maple syrup and pour 1/2 cup of pear nectar into pan. Place in oven and cook for 1 hour basting occasionally and adding more liquid if pan starts to caramelize too quickly. When tenderloins are nicely caramelized after 1 hour, remove from oven. Let rest covered for 5 minutes. Slice and serve.

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