<h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 boneless pork tenderloin, 2–2 1⁄2 lbs; ask your butcher to butterfly the roast</li>
                                            <li>15 dried apricots</li>
                                            <li>1 cup water</li>
                                            <li> Olive oil cooking spray</li>
                                            <li> Salt and pepper to taste</li>
                                            <li>2 tbsp ground ginger</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat oven to 250 degrees F.</li>
                                    <li>Pour boiling water over dried apricots in small bowl and let them soak for 20 minutes or until softened but not mushy. Drain apricots, reserving the liquid, and chop.</li>
                                    <li>Open roast and stuff with apricots. Close roast and tie it with string in four places. Season with salt, pepper and ginger. </li>
                                    <li>Spray a pan with a close-fitting lid with cooking spray and place over high heat, uncovered. </li>
                                    <li>Sear each side of roast for two minutes or until golden brown. Add reserved liquid. Cover and roast in oven 25 minutes or until meat thermometer reads 155 degrees. </li>
                                    <li>Remove from oven and let meat rest for 10 minutes. Cut into 1⁄2-inch slices and serve.</li>

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