Apricot-Pecan Stuffed Pork Tenderloins

• 1 pork tenderloin (1 pound)
• 3/4 cup dried apricots
• 4-1/2 teaspoons chopped pecans
• 3 teaspoons dried thyme, divided
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 teaspoons molasses
• 1 teaspoon canola oil
• 1/2 cup reduced-sodium chicken broth

1. Cut tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic.
2. In a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped. Add molasses and oil; process until blended. Spread apricot mixture over meat to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals.
3. Line a roasting pan with heavy-duty foil. Place meat on a rack in prepared pan. Pour broth over meat and sprinkle with remaining thyme. Bake at 400u0b0 for 40-45 minutes or until juices run clear and a thermometer reads 160u0b0. Let stand for 5-10 minutes before slicing.

pork tenderloin, apricots, pecans, thyme, garlic, salt, pepper, molasses, canola oil, chicken broth

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