All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
2          C           Dried Plums (about 20 pieces)
1          C           Dried Apricots (about 10 pieces)
1 1/4    C           Port Wine
2          ea          Pork Tenderloins- trimmed of fat and silver skin (16-20 ounces                             per tenderloin)
8          Tbsp      Spice Union French Chef's Blend
5          Tbsp      Olive oil
1          C           Chicken Stock
6          Tbsp      Cold butter

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1. In a stainless steel bowl, combine the plums apricots and Port wine. Allow the fruit to soak in the Port wine for at least 4 hours.

2. Using a long slicing knife, lengthwise butterfly the pork tenderloins to about 1/3” thick.

3. Lay the butterflied pork on your cutting board and cover with plastic wrap.

4. Using a meat mallet, starting in the center of the pork, pound out the pork tenderloins, moving out to the sides. You will want to pound the pork to about a 1/4” thickness.

5. Remove the plastic wrap and lay the soaked plums and apricots on the pork in a row. Do not throw away the port wine or any remaining pieces for plum or apricot. (see image 1)

6. Season the pork with half of the Spice Union French Chef's Blend.

7. Roll the each pork tenderloins tightly to capture the fruit within the roll. Tie the roulades with butcher’s twine to ensure they do not come unrolled. (see image 2)

8. Coat the outside of each roulade with 1 tablespoon of olive oil and season again with the remaining Spice Union Spice for Anything and Everything.

9. Heat a large oven safe sauté pan over medium heat and preheat your oven to 350°F.

10. Add the remaining olive oil to the sauté pan and add the roulades to the pan. Brown the roulades on all sides. (see image 3)

11. Once the roulades are browned on all sides, place the sauté pan with the roulades into the preheated oven.

12. Allow the pork to roast for 20 minutes.

13. Turn the roulades over, add the chicken stock to the sauté pan and continue to roast for an additional 10 minutes or until the internal temperature reaches 145°F.

14. Remove the sauté pan from the oven and move the roulades to a cutting board.

15. Place the sauté pan onto a medium high burner and add the reserved Port wine from soaking the fruit.

16. Small dice any remaining fruit that was soaking in the Port wine and add it to the sauté pan.

17. Reduce the liquid in the sauté pan whereas only 1/3 of the liquid remains. Then turn off the burner and allow the pan to sit while you slice the roulades.

18. Remove the butcher’s twine from the roulades and slice the roulades on a bias with a very sharp knife.

19. Place the cold butter into the sauté pan and swirl to incorporate the butter into the sauce. If the sauced cooled down too much to melt the butter, you can place the pan on low heat to bring it back to a suitable temperature.

20. Serve the pork roulade immediately with the sauce spooned over and around the roulade.