Apricot-Stuffed Pork Tenderloin

• 1 pork tenderloin (3/4 pound)
• 1/3 cup shredded Gruyere or Swiss cheese
• 1/4 cup thinly sliced dried apricots
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Dash cayenne pepper
• 1 tablespoon butter, melted

1. Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne.
2. Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375u0b0 for 30-35 minutes or until a thermometer reads 160u0b0. Let stand for 5 minutes before slicing.

pork tenderloin, gruyere, apricots, thyme, garlic, salt, pepper, cayenne pepper, butter

Taken from www.tasteofhome.com/recipes/apricot-stuffed-pork-tenderloin/ (may not work)