Bacon Maple Stuffed Pork Tenderloin

For the stuffing:

2 apples, chopped

2 cups chopped dried fruit ( I used a combination of figs and dried apples)

1 cup dried bread crumbs

1/2 cup chopped celery

1/2 cup coarsely chopped pecans

4 green onions, chopped

1/4 cup maple syrup

1/4 apple cider or pear nectar

For the pork:

2 pork tenderloins

Salt and Pepper to taste

1/2 teaspoon cardamom (Optional)

8 slices of bacon

1/4 cup maple syrup

1/2 to 1 cup apple cider or pear nectar

Preheat oven to 350 degrees F.

Mix stuffing ingredients together and set aside.

Butterfly pork tenderloins by cutting down the middle of each one 2/3rds of the way through. Place each between sheets of wax paper and pound out to a 1/4-inch rectangle. Place as much stuffing as will fit easily on each one. You will have extra to put in small casserole to cook separately. Roll up pork starting at a long end and place seam sound down in baking pan or casserole. Wrap each tenderloin with 4 slices of bacon.

Drizzle tops of each one with maple syrup and pour 1/2 cup apple cider or pear nectar into pan. Place in oven and cook for 1 hour basting occasionally and adding more liquid if pan starts to caramalize too quickly.

Remove from oven and let rest covered for 5 minutes. Slice and serve.