1 pound pork tenderloin, trimmed of all visible fat

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons apricot preserves, divided

1/3 cup chopped fresh parsley

2 tablespoons chopped dried apricots

2 cloves garlic, minced

1/4 teaspoon ground allspice

1 cup no fat beef broth

1 medium onion, chopped, 1 cup

1 carrot, chopped, about 1/2 cup

1 rib celery, chopped, 1/2 cup

1/4 cup sherry

Preheat oven to 375o. Cut pork almost in half lengthwise, leaving 1/2"-thick hinge at bottom. Open. With meat mallet pound to 1/2" thickness. Sprinkle with salt and pepper; spread with 1-1/3 tablespoons preserves. In bowl mix next 4 ingredients. Spoon over pork. Starting at long side, roll up; secure with kitchen string. Brush with remaining preserves. Transfer to rack in roasting pan. Mix next 4 ingredients; place in pan around meat. Roast 30 minutes or until meat thermometer inserted into pork registers 160o. Remove pork and rack from pan; cover. Place pan over two burners on medium-high heat. Add sherry; boil, scraping up browned bits. Cook 3 minutes; strain. Remove string. Slice meat; drizzle with sauce. 6 servings