Preparation

• Preheat oven to 350°F. Steep tea leaves in hot water 10 minutes. Strain. Add plum jam; mix well. Set aside. Dice 2 of the plums; halve remaining 4 plums. Mix diced plums, sausage, bread crumbs, onion, cinnamon and garlic powder in large bowl until well blended.

• Cut each pork tenderloin lengthwise 3/4 of the way through. Open meat and flatten with meat mallet to 1/2-inch thickness. Spread 1/2 of the plum stuffing evenly on each pork tenderloin, leaving a 1/4-inch edge of meat. Roll pork tightly. Tie with kitchen string at 1-inch intervals. Place pork tenderloins in foil-lined shallow baking pan. Arrange halved plums around pork.

• Roast 40 to 50 minutes or pork is until desired doneness. Brush with plum jam mixture during last 20 minutes of cooking. Let stand 5 minutes before slicing.