Since the number one hit on this site week after week after week is the stuffed pork tenderloin, I thought it high time that I gave you another option.
In a pan heat up some cognac and toss in some prunes and dried cherries, shut off the heat and let it steep a couple of hours if you have time, 30 minutes or so if you don't.
Take two pork tenderloins, and rub them with a paste you make of salt, crushed black and white pepper, olive oil and fresh thyme.
Get some nice bacon and lay it out strip by strip until it looks like a nice sheet of bacon paper.
Lay one of the tenderloins down close to one edge of the paper.
Lay on your cognac soaked prunes and cherries.
Pick up the other tenderloin and notice which end is thicker, lay the thicker end of the loin in your hand on top of the thinner end of the bottom tenderloin so that they form a roast of equal thickness.
Roll the whole thing up in the barding of bacon paper and tie it at regular intervals.
Toss this on a rack over a sheet pan or roasting pan and pop it in a 350 oven.
Cook to 137 internal temp and then let it rest tented for 20 mins. Remove the bacon wrapping and carve.
Use the leftover cognac soaking liquid to enhance your pan sauce made with the drippings.
Silly me forgot to take a photo of the nice internal view of pork and fruit, I shall endeavor to resolve that the next time we make this.