Bacon-wrapped stuffed pork tenderloin

Chop celery, carrots and shallots small for the mirepoix; mince the garlic and keep it separate.

Mix the dry plums and diced pear with a drizzle of lemon juice; set aside.

Heat a large pot, add chopped bacon; when the fat has melted add the mirepoix, salt and pepper, and cook down about 10 minutes until the carrots are tender.

Add the garlic and cook until fragrant; add the plums and pear and cook 3 minutes.

Deglaze with Chardonnay and reduce to dry; add toasted nuts and the ground meat and stir briefly.

Spread the stuffing on a baking tray lined with a silicone mat and cool completely. Soak diced stale brioche or bread in milk and add to the cooled stuffing with the eggs.

Trim the connective tissue and silver skin from the tenderloins with a boning knife; open each with a chef knife without cutting through.

Lay the meat between sheets of plastic wrap and pound gently to an even thickness so it bakes evenly.

Remove the plastic, season with salt and pepper, spread the stuffing evenly, roll into a tight cylinder and chill.

Arrange bacon on plastic sheets, unwrap the log and wrap it in bacon.

Set the roast on a 2.5 inch (5 cm) strip of heavy-duty aluminum foil and fold up both ends to keep the stuffing in; truss the roast.

Bake at 400F (205C) for about 40 minutes, until the internal temperature reaches 150F (65C); do not go over 155F or it dries out.