Apricot-Pecan Stuffed Porkloin

	RANDOM UNITS WITH NO MEANING: 5 MAKES: 4 servings CRISPY RATING: This looks really neat when it's done and the stuffing has a great flavor.

Ingredients
1 pound pork tenderloin 3/4 cup dried apricots 4 1/2 teaspoons chopped pecans 3 teaspoons dried thyme, divided 1 clove garlic clove 1/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 teaspoons molasses 1 teaspoon canola oil 1/2 cup chicken broth

1. Cut tenderloin horizontally from the long side to within 1/2" of opposite side. Open meat so it lies flat. Cover with plastic wrap. Pound flat to 1/2 inch thickness. Remove plastic.

2. In food processor, chop apricots, pecans, 2 tsp thyme, garlic, salt and pepper until finely chopped. Add molasses and oil. Process until blended.

3. Spread apricot mix over meat to within 3/4 inch from edges. Roll up, starting with a long side, and tie with kitchen string at 1-1/2" intervals.

4. Line a roasting pan with foil and place rack in pan. Place meat on rack and pour broth over meat. Sprinkle with remaining thyme. Bake at 400 for 45-50 minutes, until thermometer reads 160. Let stand 5-10 minutes before slicing.

I like fruit and meat together (in case you can't tell by my recipes) but this one isn't excessively "fruity." The filling really takes on the garlic and thyme and is a little sweet.

From Mastercook - Per Serving (excluding unknown items): 239 Calories; 7g Fat (27.0% calories from fat); 26g Protein; 18g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 290mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates.

RECIPE FROM - Light & Tasty - April / May 2005.