Dried Plum-Stuffed Pork Loin in Sweet Sherry Sauce (Lomo Relleno)

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 4  peppercorns black
• 0.3 cup cream sherry 
• 0.3 cup less-sodium chicken broth fat-free
• 1 tablespoon flour all-purpose
• 2 tablespoons parsley fresh divided minced
• 1  garlic clove minced
• 2  garlic cloves unpeeled
• 0.5 teaspoon ground cumin 
• 0.8 teaspoon kosher salt divided
• 2 pound pork tenderloins trimmed
• 1 tablespoon olive oil 
• 0.3 cup roasted piquillo peppers sliced
• 12  bite-sized plums dried pitted
• 1.5 cups vidalia sweet vertically sliced

Equipment

• frying pan
• oven
• kitchen thermometer
• aluminum foil
• kitchen twine

Directions

1. Preheat oven to 40
2. Cut 1 pork tenderloin in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat.
3. Cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Repeat the procedure with remaining tenderloin.
4. Sprinkle inside of tenderloins with 1 tablespoon parsley, 1/2 teaspoon salt, black pepper, and minced garlic. Top each tenderloin with 6 dried plums and 2 tablespoons piquillo peppers.
5. Roll up each pork tenderloin, jelly-roll fashion, starting at long side. Secure pork at 2-inch intervals with twine; dust with flour.
6. Heat oil in a large ovenproof nonstick skillet over medium-high heat.
7. Add pork; cook 6 minutes on each side or until browned.
8. Add the remaining 1 tablespoon of parsley, onion, peppercorns, unpeeled garlic, and bay leaf; saut 2 minutes. Stir in broth, sherry, and cumin. Wrap the handle of pan with foil, and transfer pan to oven. Cover and bake at 400 for 25 minutes or until a thermometer registers 160 (slightly pink).
9. Transfer pork to a platter; let stand 5 minutes.
10. Cut pork into 3/4-inch-thick slices, and sprinkle with remaining 1/4 teaspoon salt.
11. Remove whole garlic cloves; squeeze to extract pulp. Stir into pan juices (discard garlic skins and bay leaf).
12. Serve pan juices with pork.