1/4 cup golden raisins
6 dried apricot halves, coarsely chopped
3 medium pitted prunes; coarsely chopped
2 oz. pecan halves
3 cloves garlic, minced
2 tablespoons dry red wine
1-1/4 pound pork tenderloin
1/4 teaspoon salt
1/4 teaspoon black pepper, fresh ground

In small bowl, combine raisins, apricots, prunes, pecans, garlic and wine, set aside for 5 minutes.

Preheat oven to 350°F.

With a long sharp knife, cut a lengthwise slit to within 1/2-inch of bottom of the tenderloin to form a pocket. Stuff with fruit mixture; tie with kitchen string in several places to enclose filling.

Place on rack and sprinkle with salt and pepper.

Roast 25-30 minutes, or unbl meat thermometer reaches 160°F. Let stand 5 minutes before cutting into 1/2-inch slices.

Serving Size: 8