Remove Crusts from bread and set aside to soak in some milk.

Split tenderloins and pound flat to about ½ inch in thickness, each tenderloin should
be about six inches wide and twelve inches long.

Place waxed paper on a counter top and cut five to six pieces of string about ten inches
long, and lay out evenly the length of tenderloins, on top the waxed paper.

Place meat on top of the strings so it can be rolled up and tied when stuffing is applied.

Blanche garlic in simmering water 5 to 10 minutes.

Meanwhile, chop apple and onions.

Dice garlic.

In a saucepan, melt butter over meadium heat.

Add garlic and onions, cook 2 minutes.

Add apples, stir often, squeeze excess milk from bread and stir into mixture.

Stir in cayenne pepper and basil, cook 1 minute and stir in Gruyere cheese,
cook 1 to 2 minutes and remove from heat.

Mixture should appear a chuncky paste. Place mixture in a blender or food
processor and lightly blend. DO NOT LIQUFIY MIXTURE!!!

The stuffing should be a smooth but firm consistency.

Pile stuffing lengthwise on each tenderloin.

Pull up sides and tie the roll when the edges meet in the center.

Trim excess string.

Brush each roll with olive oil and shake on salt and pepper.

Grill on a medium hot grill for 30 minutes or broil in a pre-heated oven
at 350° for 30 minutes.

The stuffing is very forgiving on every point exceipt consistency. You
can increase amounts of ingredients if larger tenderloins are used, these
amounts are for small tenderloins, it is always better to have a little extea
stuffing than not enough.