Maple Glazed Stuffed Pork Tenderloins

Serves 6 to 8

For the stuffing:

• 2 apples, chopped

• 1 cup chopped dried figs

• 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 freshly ground black pepper to taste

• 8 slices of bacon

• 1/4 cup maple syrup

• 1/2 to 1 cups pear nectar

  1. Preheat oven to 350° F. Combine the apples, dried fruit, celery, pecans, scallions, and bread crumbs in a medium size bowl. Add the maple syrup and pear nectar and mix to combine. Set aside while you prepare the pork tenderloin.

  2. Butterfly the pork tenderloins by cutting them lengthwise about two-thirds of the way through. Place each butterflied tenderloin between sheets of wax paper and pound them out to a 1/4-inch rectangle. Season with 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 the top 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 the pan juice starts to caramelize too quickly. When the tenderloins are nicely caramelized after about 1 hour, remove from the oven. Let rest, covered, for 5 minutes. Slice and serve