Apricot-Pecan Stuffed Pork Tenderloin

• Preassembled dishes are easy to prepare, and they are great to serve for company! I love when you can have the main dish prepared ahead of time, it gives you plenty of time to prepare your side dishes and set a pretty table.

• 1/2 cup crushed pecans
• 1/2 cup panko-style bread crumbs
• 1/2 cup chopped dried apricots
• 1 teaspoon minced thyme
• 1 teaspoon hot pepper sauce
• 1 recipe Hoisin Barbecue Marinade
• 1 (1 pound) pork tenderloin, butterflied
  

Hoisin Barbecue Marinade

In a small bowl, combine the following ingredients.

• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons dark brown sugar
• 1 tablespoon fresh minced ginger
• 1 tablespoon fresh minced garlic

In a small bowl, combine pecans, bread crumbs, apricot, thyme, hot sauce, and 1 teaspoon Hoisin Barbecue Marinade. Mix well.

Lay butterflied tenderloin on a work surface. Spread stuffing on tenderloin. Starting with a long side, roll up tenderloin, jelly-roll style, and secure with butcher's twine. Place in a resealable plastic bag and pour remaining Hoisin Barbecue Marinade over stuffed tenderloin.

Marinate for at least 1 hour or overnight.

All tied up ready for the marinade!

Preheat oven to 350. Place tenderloin in a roasting pan. Bake uncovered for 30 to 40 minutes or until tenderloin reaches an internal temperature of 145.

Let tenderloin rest for 5 to 10 minutes, then remove twine. Cut into serving slices.

Foodie Friday is hosted by Michael at"Designs by Gollum"visit her blog for great recipes and inspiration!