Pork Tenderloin w/Kalamata, Figs and Hazelnuts

By tammy1365

from USPCA mag

Ingredients

• 3 3 3 lb pork tenderloin, butterflied & pounded out
• 2 2 2 lg onions, chopped
• 3/4 3/4 3/4 c hazelnuts, toasted
• 10-12 10-12 10-12 dried figs
• 10-12 10-12 10-12 Kalamatas
• olive oil
• 2 2 2 c red wine
• 2 2 2 c diced tomatoes
• 2-3 2-3 2-3 bay leaves
• S&P

Preparation

Step 1

Pulse cooked onions with figs and olives. Spread on pork, roll, tie, roast in wine & tomatoes @ 350 for 30 min.

Option:Cook cubed pork in all.