Ingredients:
1.25 lbs. pork tenderloin
1 peach, diced
1 mango, peeled and diced
1 apple, cored, peeled and diced
Salt and pepper to taste
Oil to coat
Directions:
Preheat oven to 375 degrees or light a grill to medium heat and set for indirect cooking. Carefully butterfly the tenderloin the long way. Do not cut it all the way through; leave about 1/2 inch uncut. Flatten the tenderloi and put it between 2 sheets of plastic wrap. Use a tenderizer to pound flat to about 1/4 to 1/2-inch thickness. Put the diced fruits onto the meat, leaving about 1/2 inch empty along the edges. Roll the meat up and use kitchen string to tie the roll every inch and a half. Tie the ends shut. Lightly oil the outside of the roll and season with salt and pepper. Roast or grill the meat for 50-60 minutes, or until a meat thermometer reads 145-150 degrees. Remove the roll to a cutting board, cover loosely with foil, and let it rest for 10 minutes. Remove the strings and cut into spirals to serve. Makes 5 servings.