4 tablespoon caramelized onion confit (commercially purchased brand I used from www.printempsgourmet.com has raisins in it)
1 apple (large, peeled, cored & diced into large cubes)
2 clove garlic (minced)
2 teaspoon chipotle hot sauce (up to 4 teaspoons if you like it hot)
1 pork tenderloin (butteflied)
2 cup milk or cream
1/2 teaspoon salt (more or less, depending on taste)
2 teaspoon cornstarch ( heaping teaspoons)
mix all above until all the apple & garlic is well dispersed in the confit
spoon into tenderloin; tie & wrap the tenderloin
Place into covered baking dish; bake at 350 F for 60 minutes or until meat thermometer reads 160F degrees
Remove from oven, drain drippings & let rest for 15 to 30 minutes (covered).
In a cast iron pan, bring drippings to a hard boil & reduce by about 1/2
Add milk/cream & corn starch while whisking. Reduce heat to low simmer & whisking until sauce is thickened to desired consistency.
I used a combination butcher's string & uncoloured toothpicks to close the buttefly loin & had to cook it seam side up so the stuffing wouldn't fall out. If you wrapped it with bacon might not be necessary.