Ingredients:
1 pork tenderloin (3/4 pound)
1/3 cup shredded Gruyere or Swiss cheese
1/4 thinly sliced dried apricots
1 tsp. minced fresh thyme or 1/4 tsp. dried thyme
1 small garlic clove, minced
1/4 tsp. salt
1.8 tsp. pepper
Dash cayenne pepper
1 tblsp. butter, melted

Method:
Cut a lenghtwise slit down the center of the roast to within 1/2" of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2" thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper, and cayenne. Roll up jelly-roll style. starting with the long end. Tie at 1-1/2" to 2" invervals with kitchen string; secure ends with toothpicks. Transfer to an 11" x 7" baking dish coated with cooking spray. Brush tenderloin with the melted butter. Bake at 375 degrees for 30-35 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing. Yield:2-3 servings. This delicious recipe is from the magazine: Cooking for 2 winter 2009 and is a great way to use Papa Spuds Dried Apricots. Enjoy!

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