1 1 hour before *, in a fairly wide sauté pan pour a little olive oil and a knob of butter, when the mixture is hot place your 4 salted and peppered tenderloins, then add a little lemon thyme flowers, cook 5 minutes on each side then pour in 10 cl (0.4 cup) of water, cover and turn off the heat (rest).
2 Cut your apricots in half, removing a little of their roundness so they lie flat, then heat a pan with butter and olive oil, roast them starting with the internal side (holes), cook 5 minutes then turn them over and add equal quantities of your chopped olives and capers in the cavities, cook for another 5 minutes then cover and turn off the heat.
3 At lunch time, reheat everything gently, arrange your tenderloins in the center of your hot plates with the stuffed apricot halves around them, then quickly reduce the juice released by your tenderloins by adding a dash of vinegar and a little lemon thyme flowers, just coat your tenderloins and serve very hot.
*As you have certainly understood, you can prepare this recipe a few hours before if you wish.
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