STUFFED PORK TENDERLOIN & GLAZE

1 ½ cups bread crumbs, toasted

3 tablespoons butter, melted

¼ teaspoon cinnamon

1 pinch nutmeg

1 bunch Swiss chard, leafy part only

1 cup fresh or frozen peaches, sliced

2 pork tenderloins, each around 1 lb.

Salt and pepper

Combine bread crumbs with the cinnamon and nutmeg and toss with the butter.  Slice the chard into strips and add with the peaches to the bread crumbs.

Preheat the over to 350 degrees.  Trim any fat from the pork.  Make a lengthwise cut down the center of each tenderloin.  Place in plastic wrap and pound lightly working from the center out.  Season both sides with salt and pepper.  Spoon the stuffing into the meat and roll.  Tie with cotton string.  Place on baking sheet with seam down so it doesn’t open.  Roast, uncovered, for 50 minutes or until it registers at 165 degrees.  Remove from over and let sit for 5 minutes before slicing. 

GLAZE

1 ½ cups balsamic vinegar

¼ cup brown sugar

2 cups mixed berries

¼ cup sugar

Place in small sauce pan and simmer until it thickens.  Drizzle over sliced pork to serve