2 large cooked pork chops
1 (15.25 ounce) can sweet wine
1 (10.5 ounce) can condensed Cheddar cheese soup
salt and freshly ground black pepper to taste
1/2 teaspoon Ground Cinnamon
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the beef, tomatoes, wine, mustard, cheddar cheese soup and salt and pepper to taste. Mix well, then add the pork chops.
Heat approximately 1/4 cup of oil in a heavy skillet over medium heat, reduce heat to medium-low and brown meat. Remove from heat and stir pork chops with tongs until sauce has slightly thickened, about 3 minutes.
Finely chop so that the meat is 1/4 inch thick. Divide the meat into two bowls, arrange 2 tablespoons of sauce on top of each bowl, top each bowl with a tablespoon of bacon, then sprinkle with cinnamon, and roll the meat up with sticks. Serve both with the tenderloin.