Spinach and Apricot Stuffed Pork Tenderloin

INGREDIENTS

1/2 lb

fresh baby spinach, washed and chopped

3 cloves

garlic, minced

3 tbsp

butter

1 cup

dried apricots, sliced

2 tbsp

chopped fresh rosemary (2 tsp dried)

kosher salt and black pepper

pork tenderloin (2 lb), pounded out to 3/4" thickness

1 cup

beef stock/broth

1/2 cup

red wine

1/2 cup

apple jelly

1/2 cup

creamed honey (or plain)

1 tbsp

Worcestershire sauce