Almond/Craisin stuffed Pork Tenderloin w/Apricot ginger Glaze Ingredients: 3 to 4 # Pork Tenderloin cleaned and flattened 2 Tblspn sliced almonds toasted 4 Tblspn Ocean Spray Craisins 1 tsp Thyme 1 tsp Shallots 1 Tblspn Rosemary ½ Tblspn McCormick Cracked Black Pepper To taste Kosher Salt 2 Cups Apricot Jam or Perserves 1 Cup orange juice 1 tsp fresh ginger 1 Tblspn sugar Orange zest Directions: Clean and trim the pork tender loin and with a mallet or pan flatten the loin out. In a skillet over medium heat warm 2 tablespoons of olive oil and when warm add the almonds. Toast and add thyme, shallots and craisins and mix over the heat. Remove from heat and spread over the flatten loin. Roll the loin to pinwheel the almond craisin mix into the tender loin. Top the tender loin with a black pepper and rosemary mixture. Oven roast on a sheet pan for 35-45 minutes at 375 degrees adding about 3 tablespoons of water to the sheet tray. While the tenderloin roast in a pan to make the glaze add the apricot jam, orange juice and sugar. Bring to a boil and reduce to half, about 8 to 10 minutes. As the glaze reduces add the fresh ginger and some orange zest let cook down. Remove from heat and set aside. Cut pork tenderloin into medallions and serve, topped with the apricot glaze.