Apple-Nut Stuffed Pork Tenderloin With Plum Brandy Sauce

If using dried plums, place them in a pan, cover with water, and boil gently until the plums are soft and plump. Remove plums, discard water, and chop. Set aside until ready to use in sauce.

In a large skillet, melt butter and saute the onion/celery. Stir in apples and spices. Cook, uncovered for 10 minutes. Transfer cooked apple mixture to a large bowl and add bread cubes and pecans. Toss to coat the bread cubes and set aside.

Preheat oven to 325 degrees. Remove excess fat and split the tenderloin lengthwise almost through. Lay it flat and sprinkle with garlic powder. Spoon about half of mixture over meat. Place remaining stuffing in an ungreased 1-quart casserole and set aside.

Place the stuffed tenderloin in a baking pan and insert a meat thermometer. Sprinkle with salt, pepper, and garlic powder. Roast uncovered for 25-30 minutes or until internal temperature is 160. Cover and bake the casserole containing the extra stuffing.

Prepare sauce while meat is roasting. In a medium saucepan, combine all of the sauce ingredients except the cornstarch and water. Cook until mixture comes to a boil. Mix the cornstarch with the water and add the mixture to the saucepan; blend with plum mixture and cook until thickened.