By request, I'm posting the Pork Tenderloin recipe. It's from Bon Appetit, but it's not on epicurious.com. It's credited to Jeannette Hermann at Wild Olives (no clue what city).
Pork Tenderloins w/ Apples, Dates and Baby Potatoes
2 1-lb pork tenderloins
10 applewood-smoked bacon slices
1 Tbl olive oil
2 small onions, peeled, quartered
2 Golden Delicious apples, peeled, cored, quartered
12 baby Dutch potatoes or baby white-skinned potatoes (about 12 oz) unpeeled
12 Medjool dates, pitted (I used dried dates - Sunmaid i think)
4 garlic cloves, minced
1 tsp grnd cinnamon
1 tsp grnd cumin
3/4 cup apple juice
1/4 cup water
Sprinkle tenderloins with salt & pepper. Wrap 5 bacon slices around each tenderloin. Tie with kitchen string to secure.
Preheat oven to 350. Heat oil in large ovenproof pot over medium heat. Add pork; cook until browned on all sides, about 12 minutes. Transfer to platter. Add onions and apples to pot; saute until golden, about 5 minutes. Add potatoes, dates, garlic, cinnamon, and cumin; stir 1 minute. Return pork to center of pot. Add apple juice and water and bring to a boil scraping up any brown bits. Add S & P. Cover and roast until pork is cooked through and potatoes are tender, about 30 minutes.
Remove string from pork. Slice crosswise. Divide pork, onions, apples, potatoes and dates and pan juices among plates.
Serves 4.
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