Dried Plum-Stuffed Pork Loin in Sweet Sherry Sauce (Lomo Relleno)

Ingredients

• 1 bay leaf
• 1 tablespoon all-purpose flour
• ¼ cup sliced roasted piquillo peppers
• 12 bite-sized pitted dried plums
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons minced fresh parsley, divided
• 2 (1-pound) pork tenderloins, trimmed
• + 9 more ingredients
• • ½ teaspoon ground cumin
  • ¹/₃ cup cream sherry
  • 4 black peppercorns
  • 1 ½ cups vertically sliced Vidalia or other sweet onion
  • 1 tablespoon olive oil
  • 2 garlic cloves, unpeeled
  • 1 garlic clove, minced
  • ¾ teaspoon kosher salt, divided
  • ¹/₃ cup fat-free, less-sodium chicken broth

Preheat oven to 400°. Cut 1 pork tenderloin in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Repeat the procedure with remaining tenderloin. Sprinkle in...

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