1: Soak the prunes in cachaça for 30 minutes to 1 hour, or until they soften. Set aside.

2: Make a cut in the tail of each pork tenderloin (the narrowest end) and fold it over to make the tenderloin more uniform in thickness. Next, cut a deep pocket along the length of each tenderloin with a sharp knife. (Do not cut through to the other side.) Open up the tenderloins. Season the inside and outside of each with salt and pepper. Spread the inside of each with the mustard, then arrange the prunes on top of the mustard. (Snuggle them against the back of the cuts you made in the tenderloins.)

3: For each tenderloin, arrange 4 lengths of butcher’s string (each about 10 inches long) on your work surface; position them about 2 inches apart and perpendicular to your body. Lay a piece of bacon in the middle of (and at right angles) to the butcher’s string. Place the remaining bacon strips on the sides and top of the tenderloin. Secure the bacon by tying the strings; trim any excess strings.

4: When ready to cook, set up your grill for direct grilling and heat to medium-high. Brush and oil the grill grate.

5: Arrange the prepared tenderloins on the grill grate at a 45 degree angle to the grill grates. Grill, turning with tongs every 3 to 5 minutes, or until the internal temperature of the pork reaches 155 degrees on an instant-read thermometer.

6: Remove the meat from the grill; transfer to a cutting board. While the meat rests—allow 5 minutes—snip and discard the butcher’s string. Using a sharp knife (preferably, serrated), slice the tenderloins into 1/2 inch medallions. Shingle attractively on a serving platter. Serve with egg-topped black beans, if desired.