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MAKES 6 SERVINGS

2 (1- to 1½-pound) pork tenderloins

1 tablespoon minced garlic

Cumin

Coriander

1/2 cup Spanish chorizo

1 pound ground pork

1/2 cup dates, chopped

¼ cup almonds, chopped

¼ cup diced jalapenos

1/2 cup diced carrots

1/2 cup diced celery

¼ cup diced onion

4 apples

2 fennel bulbs

1/2 red pepper

1/2 cup red wine vinegar

¼ cup sugar

1/2 cup olive oil

For the pork: Preheat the oven to 350 degrees. Butterfly tenderloin; rub with minced garlic and sprinkle over cumin and coriander. Set aside.

Saute chorizo and ground pork until lightly browned. Add dates, almonds, jalapenos, carrots, celery and onion and saute until meat is cooked. Transfer to a bowl and let cool completely.

Spread the cooled filling onto the pork, roll up and tie with butcher string. Place on a baking sheet and bake for 25 minutes, or until internal temperature of the pork reaches 160 degrees. Remove and set aside to rest.

Julienne the apple, fennel and red pepper. Whisk together red wine vinegar, sugar and olive oil. Season with salt and pepper to taste. Toss dressing with julienned apple, fennel and pepper.

Slice tenderloin. Fan out slices on a plate and serve with apple-fennel slaw on the side.

Adapted from Carlos Gaytan, Mexique

Nutrition facts per serving: 757 calories, 46 g fat, 12 g saturated fat, 148 mg cholesterol, 43 g carbohydrates, 44 g protein, 400 mg sodium, 7 g fiber