Stuffed Pork tenderloin. Butterflied the tenderloin by thirds. Pounded it with the mallet until it was thin. Stuffed it with fresh Spinach, wilted and mixed with dried plums, pine nuts, Garlic and olive oil. Rolled it up, tied it off with twine, topped it with bacon strips, and baked it at 390F for 45 minutes. Served with egg noodles in home made Alfredo sauce. Had the kids over for dinner. They liked it.
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