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Instructions |
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In medium saucepan cook onion in butter until tender. Stir in apricots, stuffing mix, 1/2 cup water and pecans.
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Preheat oven to 425°F. Trim fat from meat. Make a cut lengthwise down tenderloins, cutting to within 1/2 inch of opposite side. Spread open; cover surface with plastic wrap. Pound with flat side of meat mallet to 1/2-inch thickness. Remove plastic wrap.
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Spoon half the fruit mixture over each tenderloin. Working from long sides, roll up tenderloins to cover stuffing. Tuck in ends. Tie at 1-inch intervals with cotton kitchen twine.
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Place tenderloins on rack in shallow roasting pan. Rub with thyme and black pepper to taste. Roast 30 to 35 minutes or until meat and stuffing reach 160°F. Remove twine; slice and serve.
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Originally Submitted
7/20/2008
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