PORK: This is definitely "company fare", but well-worth the trouble to make for special occasions.

ROAST PORK TENDERLOIN WITH 2 STUFFINGS:

3 pork tenderloins, 14-15 oz. each                 

12 slices bacon

1 cup dry white wine

spinach stuffing:

   2 tbsp. butter                                    

   ½ an onion, chopped

   5 oz. small button mushrooms, chopped     

   9 oz. spinach leaves, shredded

   1/3 cup shelled pistachio nuts                      

   salt, pepper and nutmeg to taste

tomato stuffing:

   2 tbsp. butter                                    

   ½ an onion, sliced

   1 clove garlic, crushed                     

   2 tomatoes, peeled, seeded, finely chopped*** 

   ½ an apple, peeled, cored, chopped 

   1 tbsp. tomato paste

   1 tsp. sugar                                      

   pulp of 1 passion fruit

   ¾ cup bread crumbs                        

salt and pepper

***The easiest way to peel tomatoes is to drop them into a pot of boiling water. Let soak for 1 minute or so then remove. Peel off skin when tomatoes are cool enough to handle***

To make spinach stuffing: Melt butter in a saucepan and cook onion over medium heat until soft. Add mushrooms and cook 4-5 minutes longer. Stir in spinach and cook until wilted. Remove from heat and mix in nutmeg, salt and pepper to taste and pistachio nuts. Drain mixture and set aside.

To make tomato stuffing: Melt butter in the pan and cook onion and garlic for 4-5 minutes, or until soft. Add tomatoes, apple, tomato paste, sugar and passion fruit pulp and cook for 2-3 minutes. Stir in bread crumbs and season to taste with salt and black pepper.

Slit each pork tenderloin lengthways, fourth-fifth of the way through; and open out each piece of meat so that it is as flat as possible. Sprinkle with salt and pepper to taste. Spread one piece of pork with spinach mixture; then place a second piece of split open tenderloin on top. Season and spread tomato mixture on this piece of meat; then top it with the last piece of tenderloin. Roll up the meat stack in a jelly-roll fashion; and wrap bacon around the meat roll. Tie with strings to secure roll.

Preheat oven to 350 degrees F.  Place roll on a rack in a roasting pan and pour wine into pan. Bake for 1½ hours, basking occasionally with juices in pan. Check doneness by using a meat thermometer inserted into the meat, when it registers 145 degrees F but slightly pink, it should be done. But continue cooking to well done if preferred--155 degrees F. Stand 10 to 15 minutes before carving.  

Carve into slices & serve with pan juice if desired.