1.    Preheat oven to 425F.  Trim fat from meat.  Make a cut lengthwise down tenderloins, cutting to within 1/2 inch of opposite side.  Spread open.  Cover surface with plastic wrap.  Pound with flat side of a meat mallet to 1/2 inch thickness.

2.    Spoon half the fruit mixture over each tenderloin.  Working from a long side, roll up tenderloins to cover stuffing.  Tuck in ends.  Tie at 1-inch intervals with cotton kitchen twine. 

3.    Place tenderloins on a rack in a shallow roasting pan.  Rub with thyme and pepper.  Roast for 30 to 35 minutes or until meat and stuffing reach 160F.  Remove twine, slice and serve.