Apple-Stuffed Tenderloin with Praline-Mustard Glaze

Seriously...pralines for dinner? I am in!

1/4 cup raisins

1/3 cup of bourbon

2 pork tenderloins

salt and pepper

1 granny smith apple, thinly sliced

1 yellow onion, thinly sliced

3-4 garlic cloves, minced

2 tablespoons fresh rosemary, chopped

1/4 cup maple syrup

2 tablespoons brown sugar

2 tablespoons dijon mustard

Combine the raisins and the bourbon in a small bowl...microwave for 30 seconds, cover with plastic wrap and let steep for one hour.

Cut each tenderloin down the center lengthwise, but not all the way through. Salt and pepper the tenderloins. Alternate apple and onion slices down the center. Top the slices with sprinkles of garlic, rosemary, and then the raisins. Close the tenderloins...you can use some kitchen twine at this point, but if you don't have any...they will be fine! Place on a cookie sheet lined with foil...

Stir together the syrup, brown sugar, and mustard. Brush half the mixture over the tenderloins, close up the foil and bake in a 325 degree oven for 25 minutes. Open the foil up, and baste with the remaining syrup mixture....close the foil and bake for 20-25 more minutes.