Brazilian pork loin with bacon and prunes

Instructions

1. Soak the prunes in cachaça for 30 minutes to 1 hour, or until they soften. Set aside.
2. Make a cut in the tail of each pork tenderloin (the narrowest end) and fold it under to make the tenderloin more uniform in thickness. Next, cut a deep pocket along the length of each tenderloin with a sharp knife, cutting through from the side. (Do not cut through to the other side.) Open up the tenderloins. Season the inside and outside of each with salt and pepper. Spread the inside of each with the mustard, then arrange the prunes on top of the mustard. (Snuggle them against the back of the cuts you made in the tenderloins.)
3. For each tenderloin, arrange 4 lengths of butcher’s string (each about 25 cm / 10 inches long) on your work surface; position them about 5 cm (2 inches) apart and perpendicular to your body. Lay a piece of bacon in the middle of (and at right angles) to the butcher’s string. Take a stuffed tenderloin and lie it on top of the bacon rasher, with the cut facing up. Place a bacon strip on each side and the top of the tenderloin. Secure the bacon by tying the strings; trim any excess strings. Refrigerate or keep on ice if not cooking straight away.
4. When ready to cook, set up your grill for direct grilling and heat to medium-high. Brush and oil the grill grate.
5. Arrange the prepared tenderloins on the grill grate at a 45-degree angle to the grill grates. Grill, turning with tongs every 3 to 5 minutes, or until the internal temperature of the pork reaches 68°C (155°F) on an instant-read thermometer.
6. Remove the meat from the grill; transfer to a cutting board. While the meat rests – allow 5 minutes –snip and discard the butcher’s string. Using a sharp knife (preferably, serrated), slice the tenderloins into 1-1.5cm (about ½ inch) medallions. Shingle attractively on a serving platter.