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1
Prepare the stuffing first:.
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2
Mix the bread crumbs, the cut up dried fruits, parsley, onion, crushed garlic, and tarragon in a bowl.
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3
Stir in the melted butter.
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4
Grate the rind of the orange and add as well as the cut up orange flesh.
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5
Beat the egg lightly and use it to bind the mixture together.
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6
Season to taste with the salt and pepper.
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7
Trim away the fat from the tenderloin and remove the transparent skin.
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8
Slit the meat lengthwise through half its thickness and open it out and flatten the meat out, by pounding it.
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9
Spread the stuffing over the tenderloin and roll up tightly from the bottom and tie with string.
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10
Melt the butter in a heavy frying pan.
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11
Peel and slice the garlic and saute until brown.
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12
Cook the pork for a few minutes in the butter until evenly browned on all sides.
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13
Cover the pan with a lid and roast on the center shelf of a preheated oven at 325F for 1 1/2 hours or (30 minutes per pound).
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14
Remove the lid and let the meat brown for the last 10 minutes.
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15
To make the sauce, put the apricot preserves in a saucepan and add the remaining ingredients.
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16
Heat over medium heat for 10 minutes or until preserves have melted and the sugar and spices are blended by stirring.
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17
Before serving, remove the string and carve the meat into slices, spooning glaze over the pork.
