Pork Tenderloin with Apple and Rye Stuffing

In a large skillet, heat 3 tablespoons of the oil over medium heat.

Add onion and celery and cook, stirring occasionally, until softened, about 3 minutes.

Add bread, apple, prunes, pecans, parsley, sage, thyme, nutmeg, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and toss gently to make a stuffing.

Put 1 cup of the flour, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper into a wide, shallow dish and set aside.

Spoon 2 heaping tablespoons stuffing onto the center of each pork slice.

Roll pork around stuffing, tucking in the ends, and secure with wooden toothpicks.

Dredge each piece of stuffed pork in flour, shaking off excess, and transfer to a large plate.

In a small cup, stir together remaining flour and 2 tablespoons cold water until blended and set aside.

Add remaining oil to the skillet and heat over medium heat.

Working in batches, cook pork, turning occasionally, until golden brown all over, 3 to 4 minutes.

Transfer to a large platter as done.

Deglaze the skillet by adding wine and stirring to scrape browned bits from the bottom of the skillet. Cook 1 minute.

Stir in broth and jam, and bring mixture to a boil.

Continue stirring until jam is dissolved.

Arrange pork in the skillet in a single layer, cover and simmer for 15 minutes.

Using a slotted spoon, transfer pork to a platter; remove toothpicks and cover to keep warm.

Stir in flour and water mixture and return sauce to a boil, stirring constantly, until thickened.

Pour sauce over pork and serve immediately.