SASKATOON GLAZED PORK TENDERLOIN WITH APPLE BACON STUFFING

I followed this recipe, but used 2 pork tenderloins instead of a loin roast, and I made a few minor changes to the seasonings and sauce. It was delicious!

2 pork tenderloins
salt & pepper

Dressing:
4 slices bacon
2 shallots, finely chopped
3 cloves garlic, minced
1 apple, peeled and chopped
1 tbsp. Epicure's Sage & Apple Stuffing Seasoning
salt & pepper
2 c. cubed day-old baguette
1/3 c. chicken broth (1/3 c. water + 2 1/2 tsp. Epicure's Chicken Bouillon Base)

Glaze:
2 tsp. Saskatoon mustard (or Dijon mustard)
1/2 c. Saskatoon jam

Cut tenderloins in half lengthwise, but don't cut all the way through. Open them like a book, and pound flat. Season with salt & pepper.
Dressing can be prepared a day in advance. Brown bacon in a frying pan, and set aside, reserving a bit of the bacon grease in the pan. Add shallots and garlic and cook a couple minutes, then add apple and seasonings and cook for another 4 minutes. Add bread cubes and chicken broth and stir well. Toss in crumbled bacon.
Place dressing on tenderloins and roll them up, securing with butcher's twine. (I did this the night before and put it in the fridge.) Preheat oven to 325 F. Heat some vegetable oil in a large pan over high heat and sear all sides of the tenderloins. Transfer pan to oven and cook uncovered for 30-45 minutes, or until internal temperature reaches 140 F. (Mine was closer to 150 F.)
Meanwhile, heat glaze ingredients together in a saucepan. Brush tenderloin with glaze and broil for 4 minutes. Remove from oven, cover with tinfoil, and let the meat rest for at least 15 minutes before cutting.

Served with mashed potatoes and Fennel, Apple & Spinach Salad