Stuffed Pork Tenderloin

1 cup bourbon
1/2 cup finely chopped, dried apricots
1/2 cup boiling water
6 tablespoons dried raisins
3/4 cup fresh bread crumbs
1/2 cup chopped walnuts
2 tablespoons minced fresh parsley
1/2 teaspoon dried rosemary
1/4 teaspoon sage
1/2 teaspoon salt, divided
1 egg, beaten
1 tablespoon butter
1 tablespoon vegetable oil
2 cups chicken stock
1 cup dry white wine
1/2 cup apricot jam
1 tablespoon cornstarch in 1/4 cup water

Pour bourbon over apricots; let stand for 20 minutes. Pour water over raisins; let stand for 10 minutes. Drain apricots and reserve 1/4 cup of soaking liquid. Drain raisins. Mix apricots, raisins, bread crumbs, walnuts, parsley, rosemary, 1/4 teaspoon salt, and sage. Mix in egg. Heat oven to 350. Butterfly pork tenderloin. Spread stuffing mixture on pork; roll up and tie with string. Sprinkle with salt and pepper.

In butter and oil, brown all sides of the tenderloin. Put on rack in roasting pan. Take reserved soaking liquid and mix with 1/2 cup stock and pour over pork. Roast 45 minutes for medium. Baste frequently. Transfer to platter. Pour juice into bowl; add enough chicken stock to make 1 cup. Put pan over heat; add wine and pan juices. Boil until reduced to 1/3; mix in jam. Add cornstarch and boil until thickened. Cut into 1/2 inch thick slices; pour sauce over slices.