Preheat the oven to 250°F.

Make an incision down the length of each pork tenderloin.

Combine chopped prunes, chopped apricots, and half of the chopped rosemary.

Stuff the pork tenderloins with the prune and apricot mixture.

Roll each tenderloin and tie it with kitchen twine.

Season the rolled tenderloins.

Place the tenderloins in a roasting pan and roast for 1 hour 45 mins to 2 hours, or until the internal temperature reaches 155 degrees.

Heat butter in a large saucepan.

Add finely diced onion and thinly sliced Savoy cabbage to the saucepan.

Sauté for 4-5 minutes.

Season the cabbage and onion mixture.

Pour in 2/3 cup water, cover, and simmer for 25-30 minutes.

Pour in heavy cream and continue to simmer uncovered for a further 10 minutes.

Chop bacon into small pieces.

Fry the bacon in a wide pan without oil for 6-8 minutes, until crisp.

Add remaining chopped rosemary to the pan and cook for an additional minute.

Remove bacon and rosemary from the pan.

Sear the roasted pork tenderloins in the bacon fat for 4-5 minutes, turning to brown all sides.

Deglaze the roasting pan with cognac and 1/2 cup water and simmer for 2-3 minutes.

Mix cornstarch with 2 tbsp water until smooth.

Pour the cornstarch slurry into the pan with the deglazed roasting juices and simmer, stirring for 1-2 minutes until thickened.

Season the gravy.

Slice the tenderloin and serve on a plate with the creamy cabbage.

Drizzle with crispy bacon and gravy.