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.