In medium saucepan cook onion in butter until tender. Stir in apricots, stuffing mix, 1/2 cup water and pecans.
Preheat oven to 425°F. Trim fat from meat. Make a cut lengthwise down tenderloins, cutting to within 1/2 inch of opposite side. Spread open; cover surface with plastic wrap. Pound with flat side of meat mallet to 1/2-inch thickness. Remove plastic wrap.
Spoon half the fruit mixture over each tenderloin. Working from long sides, roll up tenderloins to cover stuffing. Tuck in ends. Tie at 1-inch intervals with cotton kitchen twine.
Place tenderloins on rack in shallow roasting pan. Rub with thyme and black pepper to taste. Roast 30 to 35 minutes or until meat and stuffing reach 160°F. Remove twine; slice and serve.
Important Walmart Disclaimer: All content, including but not limited to, recipe and health information provided in In Stores Now, is for educational purposes only. Such content is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. Such content does not cover all possible side effects of any new or different health program. Consult your medical professional for guidance before changing or undertaking a new diet or exercise program. Advance consultation with your physician is particularly important if you are under eighteen (18) years old, pregnant, nursing, or have health problems.
If you have dietary restrictions and/or allergies, always read the ingredient list carefully for all food products prior to consumption. Allergens and their derivatives can have various names and may be present in some food brands but not others. If the ingredient list is not available on the food product, check with the food manufacturer, or do not consume the product. If you have a food allergy, speak to your physician and/or a registered dietitian for a comprehensive list of foods and their derivatives to avoid prior to using any recipe from Walmart.com. Neither the author nor Walmart.com assumes any responsibility for errors, omissions or contrary interpretation of the subject matter herein.
