Maple-Glazed Stuffed Pork Tenderloin

1. 1

   Preheat oven to 350u00b0 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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