Apricot Stuffed Pork Tenderloin

1 lb pork tenderloin trimmed of all fat
1/2 tsp salt
1/4 tsp pepper
2 tbsp apricot preserves divided
1/3 cup chopped fresh parsley
2 tbsp chopped dried apricots
2 cloves garlic minced
1/4 tsp ground allspice
1 cup fat-free beef broth
1 medium onion chopped, 1 cup
1 carrot chopped, about 1/2 cup
1 rib celery chopped, 1/2 cup
1/4 cup sherry

Preheat oven to 375 degrees F.

Cut pork almost in half lengthwise, leaving 1/2-inch thick hinge at bottom. Open. With meat mallet pound to 1/2-inch thickness. Sprinkle with salt and pepper; spread with 1 1/3 Tbsp. preserves.

In bowl mix next 4 ingredients. Spoon over pork. Starting at long side, roll up; secure with kitchen string. Brush with remaining preserves. Transfer to rack in roasting pan.

Mix next 4 ingredients; place in pan around meat.

Roast 30 minutes or until meat thermometer inserted into pork registers 160 degrees F. Remove pork and rack from pan; cover. Place pan over two burners on medium-high heat.

Add sherry; boil, scraping up browned bits. Cook 3 minutes; strain. Remove string. Slice meat; drizzle with sauce.

Servings: 6