Cranberry-Apricot Pork Tenderloins

Makes  6 to 8 servings

1            cup dried cranberries
1            cup chopped dried apricots
3            tablespoons water
2            teaspoons dried rosemary , crushed
1/2         teaspoon salt
1/4         teaspoon pepper
2            pork tenderloins (1 pound each)
  * additional salt and pepper , optional*

1 .     In a large saucepan , combine  the cranberries  , spricots , water , rosemary , salt and pepper . Bring to a boil . Reduce heat  ; cover and simmer  for 10 minutes  or until fruit is softened .
2 .      Cut a lengthwise slit  down the center  of each tenderloin  to within 1/2-inch of bottom . Open tenderloins  so they lie flat ; cover with plastic wrap . Flatten to 3/4-inch thickeness  ; remove plastic . Spread mixture  to within 1/2-inch  of ends . Close tenderloins  ; tie servral times  with kitchen string  and secure  with toothpicks .
3 .       Place on a rack  in a shallow  pan . Sprinkle  with additional salt and pepper  if desired . Bake uncovered at 400* for 30 to 35 minutes  or until a thermometer  reads 160*.

The cranberry and apricot  stuffing  is baked  inside the succlent pork tenderloin  for an elegant entree you can pull together in no time .