Pork Tenderloin Allégro 4% style

Ingredients

7 ounces (200g) Allégro 4%
1 can -10 ounces (254mL) mandarins, drained
3 garlic cloves
1/2 cup (125mL) almonds
45mL (3 tbsp) fresh mint, finely chopped
1 tsp (5mL) salt
1 tbsp (15mL) orange rind
Pepper from mill
16 dried apricots
1/4 cup (60mL) Triple Sec liquor
8 pork tenderloin, 200g each, i.e. 1.5kilo (3 1/4 lb)
16 slices of bacon

Method

Preheat oven to 375oF (180oC). Soak apricots in Triple Sec for 30 minutes.
Put mandarins, garlic, almonds, mint, salt, and orange rind in mixer and reduce to a pulp. Cut Allégro 4% cheese into 16 slices. Make a deep incision over top of each tenderloin without cutting ends. Spoon 1 tbsp mandarin pulp. Add 2 slices of Allégro 4% and 2 apricots cut into strips. Tie up. Pepper and brush again with 1 tbsp mandarin mixture.
Bard each tenderloin with 2 slices of bacon. Put all tenderloins in an oven-proof dish. Bake 35 to 45 minutes, without cover.
Serve with warm citrus marmalade
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Servings: 8