Stuffed Pork Tenderloin Roll from the Blue Belle Inn B&B and Tea House

3 slices long bacon, lean
1 12 oz. pork tenderloin, whole, trimmed
1 1/2 c. herb seasoned stuffing
1 1/2 TBS butter or margarine

Boil 1/2 c. water. Stir in butter, add stuffing, stir with fork until moist. Lay out 3 slices of bacon on cutting board, side by side, each piece separated by about 1/2". Cut tenderloin in half crosswise (into 2 pieces of equal length, each about 4-5" long). Lay thin end aside. Cut round end in half lengthwise to make 3 pcs. of equal length. Lay one of the round ends across the bacon slices, round side down. Mound half the stuffing on top, about 3/4" deep. Do not pack. Lay thin end on top of stuffing. Mound remaining stuffing on top. Lay remaining round end on top, flat side down. Draw ends of bacon slices to top. Secure overlapped ends with toothpicks. Roast at 350° in a dark enamel roaster with a well in the bottom to collect grease (or set on a rack in pan) for 1 hr. - 1 hr. 15 min. if pan is very full. Cover pan with roaster top. Slice finished product in 4 slices from top to bottom of roll, trim ends. Each tenderloin serves 2 people, 2 slices each.

Red Plum Dijon Sauce

18-oz. jar Red plum jam
2 TBS Dijon mustard
1/8 tsp pepper

Heat jam until melted & bubbly. Stir in mustard and pepper. Serve over pork.

4 TBS butter
1 bay leaf, crumbled
1/2 tsp. ground cardamom
1/2 tsp. lemon pepper
1/2 tsp. chopped fresh rosemary
1/2 tsp. chopped fresh thyme
1 tsp. fresh lemon juice
3 TBS packed dark brown sugar
2 lg. Granny Smith apples, cored & sliced

Melt butter in skillet over moderately low heat. Add cardamom, bay leaf, lemon pepper, rosemary, thyme, lemon juice & brown sugar. Whisk thoroughly. Add apples & sauté until glaze forms. Remove from heat. Serve warm over tenderloin slices. Serves 6.