Recipe: Pork Tenderloin with Apricot Stuffing

Pork Tenderloin with Apricot Stuffing
rec.food.recipes/Susan Moyers Porter/1996

2 pork tenderloins, about 3/4 lb. each
2/3 cup herb-seasoned stuffing mix
1/4 cup chopped dried apricots
3 tablespoons chopped fresh parsley
dash pepper
1 clove garlic, crushed
3 tablespoons unsweetened apple juice
1 tablespoon Dijon mustard
1 tablespoon unsweetened apple juice
dash pepper

Heat oven to 425F.

Flatten each pork tenderloin to 1/2-inch thickness between plastic or waxed paper. Mix stuffing, apricots, parsley, dash pepper and garlic in medium bowl. Toss with 3 tablespoons apple juice. Spoon apricot mixture over pork pieces. Toll up pork, beginning at narrow ends.

Secure with toothpicks if necessary. Place pork, seams down, about 3-inches apart on rack in broiler pan. Mix mustard, 1 tablespoon apple juice and sash of pepper. Brush over pork. Insert meat thermometer horizontally so tip is in center of thickest roll but not in stuffing.

Roast uncovered 27-29 minutes or until thermometer reads 160F. Let stand 10 minutes before slicing. Remove toothpicks. Cut each roll into 6 slices.