Today: Christmas Dinner -- Honey-Roasted Pork Tenderloin Stuffed With Pecans And Apricots

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

Honey-Roasted Pork Tenderloin Stuffed with Pecans and Apricots

8 servings

Pork and marinade:

1/4 cup hoisin sauce

1/4 cup soy sauce

1/4 cup honey

1 medium clove garlic, peeled and minced

3 pork tenderloins, about 3/4 pound each

Vegetable cooking spray

Stuffing:

Trimmings of pork

2 teaspoons canola or vegetable oil

1/2 cup minced shiitake mushrooms (about 2 ounces)

1/2 cup minced pecans

1/2 cup coarse bread crumbs

10 dried apricot halves, minced

3 tablespoons crumbled blue cheese

Pinch salt

Freshly ground black pepper to taste

1 tablespoon minced fresh thyme, or 1 teaspoon minced fresh rosemary

Blue cheese drizzle:

1/4 cup vermouth or dry white wine

1/2 cup chicken broth

1 cup whipping cream

1/2 cup crumbled blue cheese

1. The night before your dinner, prepare the pork: Combine the hoisin, soy sauce, honey and garlic; set aside 1 tablespoon for use in Step 2. Trim about an inch off the ends of the tenderloins; set aside. Place the pork in a gallon-size food-safe zip-top storage bag; add the marinade, close the bag and turn to coat the meat. Refrigerate overnight.

2. The night before your dinner, prepare the stuffing: Chop the pork tenderloin ends finely. In a large nonstick skillet, heat the oil over medium heat. When hot, add the pork and saute until lightly browned, about 3 minutes. Add the mushrooms and saute 3 minutes. Be sure the pork is cooked through. Transfer to a bowl and cool.

3. Stir in the reserved tablespoon hoisin marinade, pecans, bread crumbs, apricots, 3 tablespoons blue cheese, salt, pepper and herb. Cover and refrigerate.

4. The morning of your dinner: Remove the pork from the marinade; discard the marinade. Pierce one end of each tenderloin with a small sharp knife. Then with the handle of a wooden spoon, push a hole into the center of each tenderloin lengthwise from end to end. Stuff each tenderloin, use the wooden spoon handle to push the stuffing into the meat. (The meat will expand to accommodate the stuffing as you gently press into the center.) Loosely wrap the tenderloins with plastic wrap, place on a plate and refrigerate.

5. Several hours before your dinner start the blue cheese drizzle: In a large saucepan, cook the wine down to about 2 tablespoons. Add the broth and cook at a low boil 2 minutes. Add the cream and reduce until lightly thickened. Transfer to a bowl, cover and refrigerate.

6. One hour before serving dinner: Preheat oven to 375 degrees. Line a baking pan with aluminum foil and spray lightly with vegetable cooking spray. Place the tenderloins in the pan and roast about 45 to 50 minutes, or until the internal temperature reaches 165 degrees; baste once during the roasting time with the pan juices. Let rest 5 to 10 minutes before slicing. (Cover with aluminum foil to retain the heat.)

7. To finish the sauce: Pour into a medium saucepan. Place on medium-low heat, add the blue cheese and gently heat, stirring, until the cheese melts and the sauce is hot.

8. Arrange the pork on a heated serving platter and drizzle with the blue cheese sauce.

Data per serving Calories 395 Protein 32.1g Fat 24.9g Carbohydrates 9.8g Sodium 460mg Saturated fat 10.84g Monounsaturated fat 9.75g Polyunsaturated fat 2.70g Cholesterol 138mg From "Savannah Seasons - Food and Stories from Elizabeth on 37th" by Elizabeth Terry.