2/3 cup finely chopped carrots
1/4 cup chopped apple or sweetened dried cranberries
1 teaspoon dried thyme leaves
1 (16-ounce) pork tenderloin
1/4 teaspoon salt
2/3 cup orange marmalade
2 tablespoons dry white wine or orange juice
Dash ground red pepper
Heat oven to 425°F.
Melt butter in 10-inch skillet until sizzling; add carrots, apples and thyme. Cook over medium heat 3-4 minutes or until crisply tender. Set aside.
Place pork tenderloin on large cutting board. Cut deep slit lengthwise in top of pork to form a pocket. Place pork into aluminum foil-lined and greased 13x9-inch baking dish. Rub inside of pork with salt. Carefully stuff pork pocket with carrot mixture. Secure with toothpicks. Bake 25 minutes.
Combine all glaze ingredients in bowl.
Brush 3 tablespoons glaze over pork. Continue baking 10-15 minutes or until internal temperature reaches 160°F. Remove from oven; let stand 5 minutes before serving. Remove toothpicks.
Place remaining glaze in bowl. Microwave 30-60 minutes or until heated through. Serve pork with warm glaze.
Stuffed pork tenderloin and prepared glaze can be covered and refrigerated overnight or up to 48 hours before baking. Increase first bake time by 5 minutes. Continue baking as directed above.