In a medium saucepan cook onion in butter until tender. Stir in apricots, stuffing mix, 1/2 cup water and pecan.

Preheat oven to 425. Trim fat from meat. Make a cut lengthwise down tenderloins, cutting to within 1/2 inch of opposite side. Spread open; cover surface with plastic wrap. Pound with flat side of meat mallet to 1/2 inch thickness. Remove plastic wrap

Spoon half the fruit mixture over each tenderloin. Working from long sides, roll up tenderloin to cover stuffing. Tuck in ends. Tie at 1 inch intervals with cotton kitchen twine.

Place tenderloin on rack in a shallow roasting pan. Rub with thyme and black pepper to taste. Roast 30-35 minutes or until meat and stuffing reach 160°F. Remove twine; slice and serve.