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Ingredients

• 2 12-ounce  pork tenderloins
• 2 tablespoons  olive oil
• 1 cup  halved seedless red grapes
• 1 stalk  celery with leaves, chopped
• 1/3 cup  chopped toasted pecans
• 1/4 cup  chopped shallots
• 1 clove  garlic, minced
• 1 tablespoon  snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 teaspoons  snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon  salt
• 1/4 teaspoon  ground cardamom
• 1/4 teaspoon  ground pepper
• 1 cup  soft bread crumbs
• 2 to 3 tablespoons  brandy or chicken broth
•   Cracked pepper
• 1 teaspoon  dried thyme or dried rosemary, crushed
• 1 tablespoon  all-purpose flour
• 1/2 teaspoon  paprika
• 1/2 teaspoon  salt
• 1/4 teaspoon  pepper
• 1 cup  half-and-half or light cream
• 1/4 cup  frozen white grape juice concentrate, thawed
• 3 tablespoons  brandy
• 2 slices  bacon

Description

Thinly Pound The Pork Tenderloins To Roll Around Stuffing And To Roast Quickly. The Sliced Spirals, Beautiful To Serve, Ensure Nutty Herbed Stuffing In Every Bite.

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