1/2 cup dried cranberries
1/4 cup dried chopped apricots
3/4 cup boiling water
1/2 cup chopped onion
2 tablespoons butter
1/2 cup coarsely chopped pecans
2 (1-pound) pork tenderloins
1/3 cup apricot preserves, warmed, divided

Place cranberries and apricots in a bowl and add boiling water. Soak for 8 minutes; drain.

In a small skillet sauté the onion in butter until tender. Remove from the heat. Stir in pecans, cranberries and apricots.

Make a lengthwise slit down the center of each tenderloin, cutting two-thirds the way through the meat. Place on a greased shallow pan; open tenderloins so they lay flat. Sprinkle with 1/4 teaspoon each of salt and pepper. Brush with half the preserves; top with the fruit mixture.

Bake at 375 degrees F for 30 to 35 minutes or until a meat thermometer reads 160 degrees F. Drizzle with remaining preserves.

NOTE: The fruit and nut mixture can be made and refrigerated the night before preparing the tenderloins.

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