Crispy pork tenderloins with cranberry and port gravy

Ingredients

• 2 pork tenderloins, trimmed
• 12 rashers of streaky bacon
• For the rub:
• 1 tbsp oil
• 8 sage leaves, finely chopped or ½ tsp dried sage
• 2 garlic cloves, finely chopped
• ½ tsp black pepper
• ½ tsp allspice
• For the stuffing:
• 50g chopped dates
• 25g sultanas
• 3 tbsp port
• 25g butter
• 1 red onion, finely chopped
• ½ tsp dried sage
• seasoning
• 50g fresh cranberries, chopped
• 1 tbsp brown sugar (not essential)
• 1 eating apple, grated
• 25g pine nuts
• 120g breadcrumbs, wholemeal or white
• 1 small egg, beaten
• For the cranberry and port gravy:
• 20g butter
• 2 tbsp plain flour
• 250ml pork or chicken stock
• 50ml port
• 25g fresh cranberries
• 2 tbsp cranberry sauce
• pinch of allspice