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

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2 (1-pound) pork tenderloins, trimmed

2 tablespoons minced fresh parsley, divided

3/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

12 bite-sized pitted dried plums

1/4 cup sliced roasted piquillo peppers

1 tablespoon all-purpose flour

1 tablespoon olive oil

1 1/2 cups vertically sliced Vidalia or other sweet onion

4 black peppercorns

2 garlic cloves, unpeeled

1 bay leaf

1/3 cup fat-free, less-sodium chicken broth

1/3 cup cream sherry

1/2 teaspoon ground cumin

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