Ingredients

For the rub

• 2 teaspoons garlic salt

• 1 teaspoons freshly ground pepper

• 1 ½ tablespoons smoked paprika

• 1 teaspoons dry mustard

• 1 teaspoons dried Rosemary

• ½ teaspoon ground Chipotle Chile

• 1 tablespoon brown sugar

For the pork

• 2 tablespoons extra virgin olive oil

• Kosher salt and freshly ground pepper

• 1 package pork tenderloin, roll cut and pounded

• Butchers Twine

• (To roll cut, make an incision near the bottom of the loin, about ½ inch up. Pull and keep slicing horizontally, until the meat lies flat.)

For the stuffing

• 2 packages Melissa’s Sweetened Dried Tart Cherries

• 1 Melissa’s Butterscotch™ Pear, cored, diced small

• 6 slices thick cut bacon, diced, cooked half way

• 3 tablespoons maple Syrup

For the sauce

• 2 tablespoons extra virgin olive oil

• 2 tablespoons unsalted butter

• 1 Melissa’s Perfect Sweet Onion, sliced

• Kosher salt and freshly ground pepper, to taste

• 2 cups bourbon

• 4 cups chicken stock or broth

• 1/4 cup brown sugar

• 1 package Melissa’s Baby Heirloom Tomatoes, rinsed

• 1/2 pound Melissa’s Sunflower Chokes, cut into bite-size pieces