Apricot Stuffed Pork Tenderloin

Directions

1. Preheat oven to 375 degrees F.
2. Cut pork almost in half lengthwise, leaving 1/2"-thick hinge at bottom. Open. With meat mallet lb. to 1/2" thickness. Sprinkle with salt and pepper; spread with 1-1/3 Tablespoons 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 min or possibly till 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 in sherry; boil, scraping up browned bits. Cook 3 min; strain. Remove string. Slice meat; drizzle with sauce.
3. MAKES 6 SERVINGS.
4. YOUR TIME IN THE KITCHEN:25 min; READY TO SERVE IN 55 min
5. CHEF'S SECRET ON STUFFING THIS PORK TENDERLOIN: Step 1: On work surface cut pork almost in half lengthwise, leaving 1/2"-thick hinge at bottom.
6. Step 2: Open up pork. Using a meat mallet lb. pork till it is an even 1/2" thickness throughout. (They recommend which if you do not have a mallet, use a foil-covered can instead)
7. Step 3: Season the pounded surface with salt and pepper and spread with apricot preserves. Spoon garlic mix over preserves to within 1/2" of edge.
8. Step 4: Starting at long side, roll up pork jellyroll style. Tie in several places with kitchen string.
9. NOTES : It's very good! It came from Eat-L originally. It shows at 6 servings for a lb. of meat, but which would make very little slices. I think it's more like 3 or possibly 4 servings.