Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1 1/4

  pounds

  pork tenderloin -- butterflied

1/2

  cup

  dried apples -- diced

1/2

  cup

  golden raisins

1/4

  cup

  dried cranberries

1/2

  cup

  sherry

4

  ounces

  mushroom caps -- sliced

1

  small

  shallot -- minced

1

  teaspoon

  Dijon mustard

1/2

  teaspoon

  dried thyme

1/2

  teaspoon

  dried rosemary

1/2

  teaspoon

  salt

1/4

  teaspoon

  ground black pepper

1/3

  cup

  panko

1

  whole

  egg -- beaten

2

  tablespoons

  vegetable oil

Heat oven to 375°F.

Butterfly tenderloin and flatten to even width. Sprinkle with salt and pepper.

Drain fruit mixture. Add egg, panko, shallots, Dijon, thyme, and rosemary. Mix thoroughly.

Spread stuffing onto pork leaving about 2 inches on top.

Roll starting with one of the long edges facing you. Roll firmly but don't squeeze out stuffing. Tie every inch or so with kitchen twine.

Heat vegetable oil over medium-high in large skillet. Brown the roast on all sides. Transfer to baking dish.

Bake 30 minutes then cover with foil and let rest for 15 minutes.

NOTES : To butterfly the tenderloin using a sharp knife hold the knife horizontal to the cutting board and start cutting lengthwise through center of tenderloin. Make shallow cuts pulling the meat open as you go. Stop about one inch before the end so that you can open up the meat like a book. Cover with plastic and using a meat pounder or heavy saucepan even out the meat.

Makes 4 Servings