Instructions: Preheat oven to 375 degrees F.

Cut pork almost in half lengthwise, leaving 1/2"-thick hinge at bottom. Open. With meat mallet pound to 1/2" thickness. Sprinkle with salt and pepper; spread with 1-1/3 T. preserves. In bowl mix next 4 ingredients. Spoon over pork. Starting at long side, roll up; secure with kitchen string. Brush with remaining preserves. Transfer to rack in roasting pan. Mix next 4 ingredients; place in pan around meat. Roast 30 minutes or until meat thermometer inserted into pork registers 160 degrees F. Remove pork and rack from pan; cover. Place pan over two burners on medium-high heat. Add sherry; boil, scraping up browned bits. Cook 3 minutes; strain. Remove string. Slice meat; drizzle with sauce.

MAKES 6 SERVINGS.

YOUR TIME IN THE KITCHEN:
25 minutes; READY TO SERVE IN 55 minutes

CHEFS SECRET ON STUFFING THIS PORK TENDERLOIN: Step 1: On work surface cut pork almost in half lengthwise, leaving 1/2"-thick hinge at bottom.

Step 2: Open up pork. Using a meat mallet pound pork until it is an even 1/2" thickness throughout. (They recommend that if you dont have a mallet, use a foil-covered can instead)

Step 3: Season the pounded surface with salt and pepper and spread with apricot preserves. Spoon garlic mixture over preserves to within 1/2" of edge.

Step 4: Starting at long side, roll up pork jellyroll style. Tie in several places with kitchen string.

NOTES : Its very good! It came from Eat-L originally. It shows at 6 servings for a pound of meat, but that would make very little slices. I think its more like 3 or 4 servings.

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