Roasted Pork Tenderloins Stuffed With Apricot, Sage And Brioche Recipe

• 1 Tbsp. butter
• 2 x onions, diced
• 1/2 loaf brioche, cut into 1/2-inch cubes (about 1 1/2 c. of cubes)
• 1/2 c. dry apricots, minced
• 1/2 bn sage leaves, minced
•     Coarse salt and freshly cracked black pepper
•     Pork Tenderloins
• 2 x pork tenderloins, 3/4 to 1 lb. each
•     Coarse salt and freshly cracked black pepper
• 1 Tbsp. butter
• 1 Tbsp. extra virgin olive oil
•     Parsley Pesto
• 1 c. extra virgin olive oil
• 2 bn fresh parsley leaves, washed and dry
• 2/3 c. grated Parmesan cheese
• 1/4 c. toasted pine nuts
• 3 clv garlic, peeled
•     Freshly cracked black pepper

Directions