1 medium-sized pork tenderloin roast
½ cup chopped cooked chestnuts
½ cup dates, pitted and chopped
1 T. olive oil
Coarse grey sea salt
About a dozen stalks of rosemary
½ cup water

You will also need:
Small roasting pan
Sharp knife

Preheat the oven to 425oF.

Slice the pork tenderloin to form a pocket. To do this, slice lengthwise down the center, being careful not to cut all the way through the meat. Then position the knife inside the pocket you just cut and make lengthwise cuts down each side, being careful not to slice all the way through. You should now have a nice pocket to fill with your stuffing mixture.

To make the stuffing, mix together the chopped chestnuts and the chopped dates. Put the stuffing mixture inside the pork tenderloin roast and roll the sides up to form a nice fat roast. Tie the roast with twine at about every two inches to hold it together.

Rub the tied-up roast with olive oil and a generous amount of coarse sea salt on all sides. Sprinkle with pepper.

Place the rosemary stalks on the bottom of the roasting pan, creating a roasting rack for the meat. Pour in the water. Place the pork tenderloin on top of the rosemary in the pan. Roast uncovered until the meat reaches 170 degrees F in the thickest part, about 45 minutes.

Allow to cool for about 15 minutes before slicing. Serves 4.

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