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Preheat oven to 375ºF. Line a 15x10x1-inch baking pan with foil; set aside. For stuffing, place bread in a food processor. Cover and process until coarse crumbs form. Transfer to a large bowl. Drizzle with melted butter; toss to coat.
Spread crumbs evenly in the prepared baking pan. Bake for 6 to 8 minutes or until golden, stirring once. Return bread crumbs to the large bowl. Place a rack in the foil-lined baking pan and coat with cooking spray; set pan aside.
In the food processor combine dried apricots, parsley, and thyme. Cover and process with on/off pulses until finely chopped. Stir mixture into bread crumbs.
In the food processor combine onion and celery. Cover and process until finely chopped. In a small skillet cook onion and celery in hot oil over medium heat about 5 minutes or until tender. Stir in broth; cook for 1 minute. Add onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper to bread mixture, stirring to moisten.
Trim fat from meat. Using a sharp knife, make a lengthwise cut down the center of each tenderloin, cutting to, but not through, the opposite side. Cut horizontally into the meat, slicing away from the center cut. Repeat on the opposite side. Place each tenderloin between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly from center to edges into a 12x8-inch rectangle.
Spread stuffing over meat to within 1 inch of the edges. Starting from a short side, roll each rectangle into a spiral. Tie with 100-percent-cotton kitchen string. Place stuffed tenderloins, seam sides down, on the rack in the foil-lined baking pan. Sprinkle with additional salt and pepper.
Roast, uncovered, for 50 to 55 minutes or until an instant-read thermometer inserted in the stuffing registers 145°F, brushing meat with some of the preserves during the last 5 minutes of roasting. Remove from oven. Cover meat with foil; let stand for 15 minutes. Remove string from meat. Slice meat; serve with the remaining preserves.