Maple-glazed stuffed pork tenderloin
Pork second courses
The TV show "Chopped" comes to mind as the genesis of this recipe. Getting ready to return to our cottage in Lake Lure, North Carolina, for the spring and summer, the refrigerator and pantry needed to be emptied here at home in Florida. Frozen pork tenderloins, dried figs and apples, a bottle of pear nectar, and pure maple syrup were the basics with which I had to work. Granted, there was no disparate mystery ingredient in my basket, but I was determined not to buy one new thing. <br /> <br />My inspiration was a stuffed pork tenderloin from a fellow blogger that I had seen a few years ago. But the similarities are few. <br /> <br />The maple syrup is used both in the stuffing and drizzled over the tenderloins to create a beautiful glaze. The stuffing is sweet to complement the pork and the wrapped bacon cloak adds a hint of smoke to the meat. This is a company-worthy dish.
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