Preheat grill

Mix salt, pepper and sage in a small bowl

Dry the tenderloin and lie flat in front of you. Spread about 1/3 of the salt, pepper and sage mixture evenly over the inside of the pork loin.

Squeeze the liquid out of the mixture of dried apricots and cherries reserving the soaking liquid.

Evenly spread the fruit over the tenderloin leaving a border of about ½ inch all around.

Roll the tenderloin lengthwise like a jelly roll and tie with string at about 2” intervals.

Rub the rest of the spice mixture all over the outside of the pork loin and rub with a little oil until well coated.

Put the stuffed pork loin directly over the flames and cook on each side for about 2 minutes per side until a nice sear is achieved all the way around the roast. Move off of direct heat and cook for about 25 - 30 minutes until an internal temperature of 160 degrees is reached. I cooked this with the cover down on the grill but if your grill doesn’t have a cover then tent with foil.

Remove pork from grill and let rest for about 10 minutes on a plate.

Mix the cornstarch with ¼ cup chicken stock until all lumps are gone.

In a saucepan combine the rest of the chicken stock, the reserved soaking liquid and the dried cherries along with their soaking liquid and bring just to a boil. Add the cornstarch mixture and remove from the heat. Stir until glossy and thick. Stir in any meat juices that have accumulated on the plate. Taste and adjust seasoning if needed with salt and pepper.

Remove string from the pork loin and slice. Serve with the sauce.