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Ingredients

• 2 12 ounces 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 - 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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