Showcase Southern ingredients and flavors in this butterflied pork tenderloin, stuffed with wilted mustard greens and sweet onion, then marinated in a tangy Carolina-inspired mustard marinade. Photo credit: Julie Deily from The Little Kitchen.
Mix Marinade Mix, 1/4 cup of the oil and vinegar in small bowl until well blended. Stir apricot preserves into 1/4 cup of the marinade. Reserve remaining marinade.
Heat remaining 1 tablespoon oil in large skillet on medium heat. Add onion and apricots; cook and stir 3 minutes or until softened. Add mustard greens, sea salt and pepper; cook and stir 1 to 2 minutes or until greens are wilted. Set aside to cool slightly.
Cut pork tenderloin lengthwise 3/4 of the way through. Open meat and flatten with meat mallet to 1/2-inch thickness. Spread greens mixture evenly on pork, leaving a 1/4-inch edge of meat. Roll pork tightly. Tie with string at 1-inch intervals. Place pork in large resealable plastic bag or glass dish. Add reserved marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Remove pork from marinade. Discard any remaining marinade.
Grill pork over medium heat 25 to 30 minutes or until desired doneness, turning occasionally. Brush with preserves mixture during last 10 minutes of cooking. Let stand 5 minutes before slicing. Discard any remaining preserves mixture.