Apricot-Pecan Stuffed Pork Tenderloins

1. 1

   Cut tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic.

2. 2

   In a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped. Add molasses and oil; process until blended. Spread apricot mixture over meat to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals.

3. 3

   Line a roasting pan with heavy-duty foil. Place meat on a rack in prepared pan. Pour broth over meat and sprinkle with remaining thyme. Bake at 400u00b0 for 40-45 minutes or until juices run clear and a thermometer reads 160u00b0. Let stand for 5-10 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.