Ingredients:

2 Tbsp extra-virgin olive oil, plus additional
3 tsp salt, divided
1 tsp black pepper
1 medium onion, minced
3 Tbsp Urban Accents Marrakesh Za'atar, divided
1/2 cup dried apricots, diced
1/2 cup dried figs, diced
1/2 cup raw almonds, chopped
3/4 cup chicken stock
1/3 cup balsamic vinegar
1/2 cup fresh bread crumbs
2 pork tenderloins, about 1 lb each

Directions:

Preheat oven to 375 degrees Fahrenheit.  In a large skillet, heat 2 Tbsp oil and add 2 tsp salt and pepper.  When hot, add onion and saute until translucent.  Add 2 Tbsp Marrrakesh Za'atar, apricots, figs, almonds, chicken stock and balsamic vinegar, cook until most of the liquid evaporates.  Add the bread crumbs and stir to incorporate.  Take off heat, and set aside for later.

Butterfly pork tenderloins lengthwise by cutting halfway through each piece of meat.  Place each tenderloin between two sheets of plastic wrap and pound with a mallet until approximately 1/2-inch thick.  Remove plastic wrap and place ample filling in the middle of each tenderloin, leaving about 1/2-inch on either side.  Roll tenderloin and tie with butcher's twine about every 2 inches.  Combine remaining 1 Tbsp Marrakesh Za'atar and 1 tsp salt in small bowl.  Rub each tenderloin with olive oil and then with spice mixture.  Place tenderloins on a parchment paper lined rimmed baking sheet and place in oven.  Roast for 35 to 40 minutes for medium, or until thermometer registers 140 degrees Fahrenheit.  Transfer meat to cutting board and let rest for 5 minutes, loosely covered with aluminum foil.  When ready to serve, remove the strings and slice.