Pork Tenderloin stuffed with Apricots and Brie
1 lb Pork Tenderloin
4 oz of dried apricots, chopped
5 oz of Brie, diced
1 tsp. Olive oil
Butterfly the tenderloin by cutting it down the center (without cutting all the way through). Place wax paper on top and pound to 1/2 inch thickness. Spread the apricots and brie on the pork, leaving yourself about 1/2 inch of an edge all the way around. Roll the tenderloin back up (starting on the long side) tucking in the filling as needed. Tie up with butcher string, use toothpicks to seal the ends if necessary. Place pork on baking sheet, drizzle with olive oil and bake at 425 degrees for 30-40 minutes (or until cooked through). Slice to serve.
I just eyeballed the apricot and brie amounts, but I plan to use more of both next time.