1 pounds red new potatoes, thinly sliced
2 pints Brussels sprouts, trimmed and halved lengthwise
2 Tbs olive oil
coarse salt and pepper
1/4 c dried apricots, finely chopped
1 shallot, finely chopped
2 Tbs apricot jam
Preheat oven to 450 degrees.. On a large rimmed baking sheet toss together potatoes, Brussels sprouts, and oil; season with salt and pepper. Roast for 15 minutes, tossing once.
Meanwhile, combine apricots, shallot and jam in a small bowl; season with salt and pepper.
Place pork on a work surface. Holding a chef's knife parallel to work surface, make a pocket by cutting lengthwise down center of tenderloin, stopping about 1/2 inch from other side (avoid cutting all the way through). Open, and stuff with apricot mixture. Spacing evenly, tie 3 to 4 pieces of kitchen twine around the pork to close the pocket. Season with salt and pepper.
Remove baking sheet from the oven when sprouts and potatoes have roasted 15 minutes. Toss and push to sides of baking sheet, then place pork in center. Roast until an instant-read thermometer inserted in thickest part of pork (avoiding stuffing) register 145 degrees, 25 to 30 minutes. Let rest 5 minutes before serving and slicing.