This is a different take on the Apricot version but with sundried tomatoes in place of the apricots.
1/3 cup sun dried tomatoes
1 T. unsalted butter
2 shallots, minced
2 T. fresh sage, minced
3 T. pine nuts, coarsely chopped
1/3 cup. Mascarpone cheese
1 lb. pork tenderloin
8 slices prosciutto
1/2 cup dry white wine
Preheat the oven to 400F.
In a small mixing bowl, combine the sage, pine nuts, apricots and all but 1 T. of the mascarpone. Don’t mix yet…
In a sauté pan over medium heat, melt the butter and sauté the shallots for 5 minutes, or until golden. Add to the apricot mixture now mix well.
Make a deep slit down the side of the tenderloin from end to end, cutting nearly all the way through. Open the butterflied meat and spoon the stuffing along the middle of the cut. Fold the tenderloin around the stuffing.
Lay out 4 pieces of string and place the stuffed tenderloin on top, with the open/stuffed side facing up. Place the slices of prosciutto, slightly overlapping, on top of the tenderloin, and then tie the strings to hold it all together.
Place the meat in a small roasting pan and roast for 30-45 minutes (temp registers 170° in stuffing and in thickest part of tenderloin), basting with the wine halfway through. Remove from the oven and let rest on a warm platter.
Over medium heat, bring the pan juices to a simmer and whisk in the remaining 1 T. mascarpone. Whisk well. Remove from heat.
Cut the strings and slice the tenderloin crosswise into 4 pieces. Place them on a platter and drizzle the sauce over each piece.