This is adapted from a recipe featured Bon Appetit.
2 1-lb pork tenderloins
10 applewood-smoked bacon slices
1 T. olive oil
2 small onions, peeled, quartered
2 Golden Delicious apples, peeled, cored, quartered
12 baby Dutch potatoes or baby white-skinned potatoes (about 12 oz) unpeeled
12 fresh figs or dates if fresh figs are not in season
4 garlic cloves, minced
1 t. ground cinnamon
1 t. ground cumin
3/4 c. apple juice
1/4 c. water

Sprinkle tenderloins with salt & pepper. Wrap 5 bacon slices around each tenderloin. Tie with kitchen string to secure.Preheat oven to 350. Heat oil in large ovenproof pot over medium heat. Add pork; cook until browned on all sides, about 12 minutes. Transfer to platter. Add onions and apples to pot; saute until golden, about 5 minutes. Add potatoes, dates, garlic, cinnamon, and cumin; stir 1 minute. Return pork to center of pot. Add apple juice and water and bring to a boil scraping up any brown bits. Add S & P. Cover and roast until pork is cooked through and potatoes are tender, about 30 minutes.

Remove string from pork. Slice crosswise. Divide pork, onions, apples, potatoes and dates and pan juices among plates.